Taste of Home on MSN4mon
Umami: The Tastiest Flavor You’ve Never Heard Of
(Much like our homemade chicken stock!) It wasn’t until 1908 that Japanese chemistry professor Kikunae Ikeda noticed a flavor ...
Nature3y
Cutting down on sodium, not taste
It was first discovered in 1908 when Japanese scientist Kikunae Ikeda identified glutamate as the amino acid that gives kombu — a type of kelp — its umami flavour. Glutamate is also an umami ...
朝日新聞社4y
Lisa’s In and Around Tokyo: 'Umami' tour delves deep into Japan's savory seasoning
The predecessor of Ajinomoto was founded in 1907 as a subsidiary of a pharmaceutical company by Saburosuke Suzuki (1867-1931) to enable his business partner, Kikunae Ikeda (1864-1936), a professor ...