Experts talk about how MSG, a controversial food substance linked to obesity and migraines, could actually solve the world's ...

KWONG: Ikeda had discovered a fifth taste, but it would take nearly 100 years for umami to be accepted by the broader scientific community. CHLOEE WEINER, BYLINE: It's kind of like a fable in the ...

The secret to bo ssäm’s mind-bending deliciousness was umami—the meaty taste conferred by the amino acid glutamate, which the Japanese chemist Kikunae Ikeda first identified in his dashi ...

It’s also a naturally occurring substance — one that exists in umami-rich foods like tomatoes, seaweed, and cheese. It was discovered in 1908 by a Japanese scientist, Kikunae Ikeda, who was determined ...

In 1907, while enjoying a bowl of soup made with dashi broth and kombu seaweed, the Japanese chemist Kikunae Ikeda had an insight that would change the culinary world. He noticed a taste that wasn ...

Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae Ikeda. It’s now recognized as the fifth taste, joining sweet ...

That is until 1907, when Japanese scientist Kikunae Ikeda decided to take a closer look at dashi, a popular broth made by simmering bonito flakes with kombu (bonito = fish, kombu = seaweed).

In 1908, the Japanese chemist Kikunae Ikeda discovered that an amino acid called glutamate in kombu, or dried kelp, was responsible for the wonderful savoriness in his wife’s dashi, a stock that ...