In Ideas/ Stories

Umami as ‘the fifth taste’

by Bernard Lahousse
on June 28, 2016
Often referred to as “the fifth taste,” umami is somewhat elusive to describe because it is a subtle savoriness that enhances the other flavors in a dish. The term, which means “delicious taste” in Japanese, was first coined in 1908 by professor Dr. Kikunae Ikeda, who discovered that the glutamates (amino acids) found in kombu (dried kelp) resulted in a savory taste.

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