The Discovery of Umami

Umami, a distinct taste, was first identified in 1908 by Japanese chemist Kikunae Ikeda, who isolated monosodium glutamate (MSG) from kombu, a type of seaweed. This discovery marked a significant advancement in culinary science, expanding the traditional understanding of taste which was limited to sweet, bitter, sour, and salty. Umami, derived from glutamate, contributes depth and richness to various dishes, as experienced when consuming foods like long-cooked stews or certain cheeses. Over the years, Japanese cuisine has popularized umami, significantly influencing culinary practices worldwide.