Short Wave TASTE BUDDIES: Umami And The Redemption Of MSG
Jul 26, 2022
Chloee Weiner, a producer for the podcast, dives into the fascinating world of umami, the fifth taste, first identified by Japanese chemist Dr. Kikunai Ikeda. She discusses its slow rise to recognition, alongside the historical embrace and backlash of MSG in American cuisine. Chloee shares personal experiences with umami-rich dishes and explores how cultural biases have shaped perceptions of flavors. The conversation emphasizes the importance of understanding diverse culinary perspectives in embracing umami and its complexities.
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Ikeda's Discovery
- In 1908, Kikunae Ikeda investigated dashi, a Japanese soup stock.
- He isolated glutamate from kombu seaweed, identifying a fifth taste.
Umami's Qualities
- Umami, often described as savoriness, has a distinct textural quality.
- It offers a temporal experience unlike other basic tastes, according to Sarah Tracy.
MSG and Umami
- After isolating glutamate, Ikeda commercialized it as monosodium glutamate (MSG).
- MSG and umami are essentially the same, acting as a pure way to stimulate the umami taste response.
