Umami: The “Delicious” Taste You’ve Been Missing (and Why It Matters)
So… what exactly is umami?
Umami is often described as brothy, meaty, or deeply savory. It was identified in 1908 by Japanese chemist Kikunae Ikeda, who linked the sensation to glutamate, an amino acid naturally found in many protein-rich foods.
Unlike salt or sugar, umami doesn’t hit you with a quick “punch.” It tends to linger, making your mouth water and leaving a long, satisfying finish. (Think: that “one more bite” feeling.)
February 20, 2026