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

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

A steaming bowl of rich broth with shiitake mushrooms, visually representing the savory fifth taste of umami.

Food

What Is Umami and Why Is It the Fifth Taste in Modern Gastronomy?

More than a century ago, a Japanese chemist extracted a single molecule from seaweed broth, unveiling a 'fifth taste' that would become a global flavor enhancer, yet still battle widespread misconcept

Camille Rousseau·May 12, 2026

A Michelin-starred chef carefully arranging a gourmet dish in a sophisticated restaurant kitchen, highlighting the art of flavor creation.

Food

What is Umami's Influence on Modern Fine Dining Menus?

At a Michelin-starred restaurant, a chef might spend hours fermenting ingredients or precisely balancing aged cheeses and mushrooms, all to achieve a profound depth of flavor that diners often describ

Camille Rousseau·May 4, 2026