Tag: Umami

Book Review: Umami
Book Reviews

Book Review: Umami

Ever since professor Kikunae Ikeda established the existence and influence of umami on taste in 1908, scientists and ordinary people have been discussing it in western societies. In the Far East people understand its existence and make good use of imami containing ingredients such as algae, and soy sauce, just […]

Umami.
Food

Umami.

Umami Western researchers and gourmets have thought for centuries that there are only four basic tastes: salty, sweet, bitter and sour (acid). However, the Japanese scientist Kikunae Ikeda discovered a fifth taste in 1907 calling it umami which may be described as tasty, meaty, savoury, or “delicious”. The Chinese, gourmets […]