1Beyond Sweet and Salty
For a long time, scientists thought humans could only detect four basic tastes: sweet, sour, salty, and bitter. However, in 1908, a Japanese chemist named Dr. Kikunae Ikeda noticed a specific "deepness" in his bowl of seaweed soup that didn't fit into those categories. He named this mysterious sensation "umami," which comes from the Japanese word for deliciousness. It took nearly 80 years for the rest of the world to officially catch up and recognize it as the official fifth taste! Unlike the sharp zing of a lemon or the punch of sea salt, umami provides a rich, lingering sensation that coats the tongue and makes a dish feel complete.
2The Science of Savoury
How does your body actually "find" this flavour? Your tongue is covered in tiny bumps called papillae, which contain your taste buds. Inside those buds are specialized receptors that act like locks and keys. Umami is triggered by a specific amino acid called glutamate. When you eat a slice of aged cheese or a sun-ripened tomato, the glutamate molecules fit perfectly into these receptors, sending a lightning-fast signal to your brain that says, "Aha! We found something nutritious!" This is why umami-rich foods are often described as "moreish"—your brain is actually rewarding you for eating high-protein ingredients that help build strong muscles.
3Umami in Your Kitchen
You don’t need to look far to find this secret flavour in your own home. While many people associate it with soy sauce and miso, umami is hidden in plenty of Western snacks too. Did you know that green peas, toasted walnuts, and even basic ketchup are packed with savoury goodness? Interestingly, the level of umami changes depending on how food is prepared. For example, a raw mushroom has a little bit of umami, but when you cook it down or dry it out, the flavour becomes much more intense. This is why a slow-cooked stew often tastes so much better the next day—the ingredients have had time to release all their secret savoury power!
