Umami

A category of taste corresponding to the flavor of glutamates and nucleotides, described as savory, meaty, and deeply satisfying — the fifth taste.

From Japanese 旨味 — 'umai' (delicious) + 'mi' (taste). Discovered by Kikunae Ikeda in 1908 when he isolated glutamate from seaweed broth. Western science denied it as a real taste until 2002.