Form & Taste

Glutamate

2 articles

Chef meticulously garnishing a gourmet dish, emphasizing the visual appeal and savory elements that contribute to umami.
Food

What is Umami Taste and How Does it Enhance Culinary Applications?

In 1908, Japanese chemist Kikunae Ikeda identified glutamate, the active principle of seaweed kombu.

Camille Rousseau·September 8, 2026
A visually appealing overhead shot of a bento box filled with umami-rich foods like grilled shiitake mushrooms, parmesan cheese, and dashi broth, illustrating the fifth taste.
Food

Umami, the Fifth Taste: What It Is, How It Works, and Where to Find It

Umami is the fifth basic taste, best described as the meaty, savory deliciousness that deepens the flavor of food. The word comes from Japanese and means, roughly, "essence of deliciousness."

Camille Rousseau·April 1, 2026