Kumiko Ninomiya, known as the 'Umami Mama', is a pioneering biochemist who played a vital role in labeling umami as the fifth basic taste. She discusses how umami enriches culinary experiences and the historical controversies surrounding MSG. The conversation dives into the evolution of taste, exploring the potential for more than just five recognized flavors. Emerging concepts like fat as a sixth taste highlight the scientific excitement in taste perception, suggesting a more complex world of flavors yet to be explored.

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (aka the Umami Mama), scientists finally accepted a fifth. As part of its Making Sense series, Vox’s Unexplainable podcast explores whether there could be even more.This episode was reported and produced by Meradith Hoddinott and edited by Katherine Wells, Noam Hassenfeld, Brian Resnick with help from Mandy Nyugen and Byrd Pinkerton. Music by Noam. Cristian Ayala handled the mixing and sound design. Research and fact checking by Richard Sima. Tori Dominguez is our audio fellow.Transcript at vox.com/todayexplainedSupport Today, Explained by making a financial contribution to Vox! bit.ly/givepodcasts Learn more about your ad choices. Visit podcastchoices.com/adchoices

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. So could there be even more?This is the fourth episode of our six-part series, Making Sense.For more, go to http://vox.com/unexplainableIt’s a great place to view show transcripts and read more about the topics on our show.Also, email us! unexplainable@vox.comWe read every email.Support Unexplainable by making a financial contribution to Vox! bit.ly/givepodcasts Learn more about your ad choices. Visit podcastchoices.com/adchoices