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.
For almost 100 years, the West said 'there are only four tastes!' Then Japan said 'actually, there are FIVE' and proved it! Umami is the DELICIOUS taste — mushrooms, parmesan, soy sauce. Your tongue knew before your brain did! 👅ðŸ„
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