Kombu

2 articles

A chef meticulously plates a gourmet dish, showcasing the rich textures and savory appeal of umami-rich ingredients.

What are the principles of umami taste and why does it matter?

In 1908, a Japanese chemist isolated a specific amino acid from kombu seaweed, leading to a patent for monosodium glutamate (MSG) and the scientific recognition of a fifth fundamental taste.

Camille Rousseau·September 5, 2026

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

Food

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