09 Dec The Origin of Umami: A Taste Revolution

Umami, the “fifth taste,” was discovered over a century ago but has been a cornerstone of flavor in culinary traditions for millennia. The term umami comes from the Japanese word meaning “pleasant savory taste,” and its discovery is credited to Professor Kikunae Ikeda in 1908.

While studying the distinctive taste of dashi, a Japanese soup stock made with kombu seaweed, Ikeda identified glutamic acid as the compound responsible for its unique savory flavor. This was groundbreaking, as it introduced umami as a distinct taste alongside sweet, salty, sour, and bitter. Further research uncovered other sources of umami, such as inosinate in dried fish and guanylate in mushrooms, expanding our understanding of this elusive flavor.

Although the scientific recognition of umami is relatively recent, its presence has been appreciated in traditional cuisines worldwide. Parmesan cheese in Italy, soy sauce in China, and tomatoes in the Mediterranean are rich in umami, enhancing dishes with their savory depth.

Today, umami is celebrated globally as a key to elevating flavors, creating a sense of balance and satisfaction. It’s more than a taste—it’s the essence of deliciousness. By harnessing umami in products like Umami Sea Salt, we pay homage to this remarkable discovery that revolutionized the way we experience food.