quote:

Kikunae Ikeda had been thinking a lot about soup.

The Japanese chemist had been studying a broth made from seaweed and dried fish flakes, called dashi. Dashi has a very specific flavour – warm, tasty, savoury – and through laborious, lengthy separations in a chemistry lab, Ikeda had been trying to isolate the molecules behind its distinctive taste. He felt sure that there was some connection between a molecule’s shape and the flavour perception it produced in humans.

But as it was just a few years past the turn of the 19th Century, there was not yet a great deal of evidence to support the idea.

Eventually, Ikeda did manage to isolate an important taste molecule from the seaweed in dashi: the amino acid glutamate, a key building block of proteins. In a 1909 paper, the Tokyo Imperial University professor suggested that the savoury sensation triggered by glutamate should be one of the basic tastes that give something flavour, on a par with sweet, sour, bitter, and salt. He called it “umami”, riffing on a Japanese word meaning “delicious”.