Kikunae Ikeda

2 articles

A close-up, glistening ripe tomato symbolizing the savory essence of umami, surrounded by fresh ingredients.

What is Umami? The Fifth Taste Explained

In 1908, Japanese chemist Kikunae Ikeda crystallized a miniscule amount of glutamic acid from dried kombu seaweed, isolating the essence of a taste we now call umami.

Camille Rousseau·August 21, 2026

Japanese chemist Kikunae Ikeda in his early 20th-century laboratory, discovering umami by isolating glutamic acid from kombu seaweed.

Food

What is Umami and How Did Its Discovery Change Cooking?

In 1908, a Japanese chemist isolated a single compound from seaweed that would fundamentally alter how the world experiences flavor, from instant soups to gourmet meals.

Camille Rousseau·June 6, 2026