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The 5th Taste

This year is the 100th anniversary of umami. A Japanese word meaning ‘savoury’ or ‘deliciousness’, umami is the elusive ‘fifth taste’ that can be detected by our tongues, the others being sweet, sour, bitter, and salty. Japanese scientist Kikunae Ikeda officially identified the taste in 1908, and later went on to create the unfairly maligned monosodium glutamate.

Umami is the flavour which makes things like steak, parmesan, marmite and asparagus so distinctive. It’s also found in high concentrations in many east Asian staples, such as noodle soup or seaweed.

While many people across the world have been celebrating the anniversary of this important discovery, there seems to be no consensus on how to mark the occasion. We suggest a meal out at a Japanese restaurant.

It’s that or Marmite on toast.

This was posted in Bdaily's Members' News section by Ruth Mitchell .