The term umami (うま味) was coined by Kikunae Ikeda, a Japanese chemist, in 1908. He was trying to understand why dashi (a Japanese broth made with kombu seaweed) had a distinctive taste that didn’t fit into the four traditional categories of sweet, sour, salty, or bitter.
Through his research, he identified glutamic acid (glutamate) as the source of that savory taste. He called it umami, from the Japanese word “umai”, meaning “delicious” or “pleasant.”
It’s often described as a savory, rich, meaty taste that adds depth and fullness to food. The taste is subtle but lingers on the tongue and enhances other flavors, often described as brothy or meaty, without being salty.
Umami’s Spread:
After isolating glutamate, Ikeda patented a method for producing monosodium glutamate (MSG), which made umami widely accessible as a seasoning. Though it originated in Japan, the idea of umami gradually spread worldwide, especially as scientists in the late 20th century confirmed that umami is a distinct taste with its own taste receptors on the tongue.
Umami is the pleasant, mouth-filling savoriness found in things like:
– Aged cheeses (like Parmesan)
– Soy sauce
– Mushrooms
– Tomatoes
– Seaweed
– Cooked meats (especially beef or pork)
– Fish sauce or anchovies
– Miso
Umami adds depth, complexity, and satisfaction to dishes. It often makes food more craveable and is a key player in many global cuisines—especially in Japanese, Korean, Thai, and Italian cooking.
