Umami: The fifth taste that makes food irresistible

Have you ever eaten something and struggled to describe exactly why it was so delicious? Maybe a hot bowl of chicken soup, a slice of perfectly roasted meat, or fresh tomatoes? It didn’t taste sweet, sour, salty, or bitter — but it was deeply satisfying. That hard-to-pin-down flavour is known as umami, and it’s often described as the fifth taste.

For many years, people believed there were only four basic tastes. But in 1908, a Japanese scientist changed the way we understand flavour forever.

Five basic tastes

The Discovery of Umami

In the early 20th century, Dr. Kikunae Ikeda, a chemist from Japan, began studying the flavours in traditional Japanese dishes. He was especially interested in the taste of dashi, a type of soup stock made from seaweed called kombu. It had a flavour he couldn’t explain, not salty, not sweet, not sour, not bitter, but something else entirely.

Through his research, Dr. Ikeda identified glutamate, an amino acid found in kombu, as the source of this unique taste. He named it umami, a Japanese word that loosely translates to “deliciousness.”

Since then, scientists have confirmed that umami is a distinct and important taste — one we’re all naturally able to detect.

What Exactly Is Umami?

Umami is a rich and mouth-filling flavour. It’s not as immediately obvious as sweet or salty, but it lingers on the tongue and enhances the overall taste of food.

This flavour comes from glutamate and similar compounds known as inosinate and guanylate, which are often found in foods that are high in protein. These compounds combine with minerals like sodium and potassium to create that full, savoury taste.

Common sources of umami include: ripe, mushrooms, meats like beef, chicken, and pork, fish, cheese.

A Taste We Know from Birth

Believe it or not, umami might be one of the first tastes we ever experience. Glutamate is naturally present in amniotic fluid — the fluid surrounding a baby in the womb — and is also found in high amounts in breast milk. This means babies are exposed to umami before they even begin eating solid food.

Our tongues are equipped with special receptors for detecting glutamate, which shows just how important this taste is to our bodies. When activated, these receptors tell the brain, “this is tasty.”

Why Umami Matters

When we eat foods that contain umami, it sends a signal to the brain that protein has been consumed. In response, our bodies begin releasing saliva and digestive enzymes, which help break down food and absorb nutrients more efficiently.

This is especially useful in cooking, because umami can make meals more satisfying. In fact, studies have shown that people who eat meals rich in umami feel fuller for longer, which may help with managing appetite and reducing the need for extra snacks.

Professional chefs and home cooks alike often rely on umami to add depth and complexity to dishes. Umami is a powerful tool in the kitchen, and an important part of how we experience food. It connects different cuisines across the world, from Japanese soup to Italian pasta, to stews in every culture.

Understanding umami helps us cook better, eat smarter, and appreciate the richness of the foods we love.

So, the next time you take a bite of something and all you can say is “Wow, that’s delicious,” you’ll know exactly what you’re tasting: umami — the fifth taste that brings it all together.