Kikunae Ikeda was a Japanese chemist and Tokyo Imperial University professor of chemistry who, in 1908, uncovered the chemical basis of a taste he named umami. It is one of the five basic tastes along with sweet, bitter, sour and salty.
Kikunae Ikeda
Umami, or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.
Kikunae Ikeda
Anchovies are rich in umami.
Image: Soy sauce with wasabi
Image: Ripe tomatoes