January 26

Umami: The Fifth Taste

Umami, meaning 'pleasant savory taste' in Japanese, was identified as the fifth basic taste in 1908 by chemist Kikunae Ikeda. It's triggered by glutamate and nucleotides found in aged cheeses, mushrooms, tomatoes, and meat. Western science didn't officially recognize umami until the 1980s. This taste signals protein-rich foods and explains why parmesan cheese and tomatoes are so satisfying.