What does the term “umami” refer to?

The term “umami” refers to a savory taste that is primarily associated with glutamate, which is an amino acid. This flavor profile enhances the overall taste experience of foods and is often found in ingredients like aged cheeses, meats, mushrooms, and fermented products such as soy sauce. Umami is recognized as one of the five basic tastes, alongside sweet, sour, salty, and bitter.

The concept of umami was first identified by Japanese chemist Kikunae Ikeda in the early 20th century when he discovered that glutamate contributed to the deliciousness of certain foods. This discovery has led to a greater understanding of flavor profiles in cooking and food pairings, emphasizing that umami plays a key role in the balance and enjoyment of meals.