For centuries, we had known that our tongues had different flavor receptors. When looking at the tongue under a microscope, four receptors, which appeared as keyholes, were identified: sweet, sour, salty, and bitter.

Little did we know, in the late 1800’s, the fifth receptor, umami would be revealed. This flavor was discovered when Parisian chef, Auguste Escoffier, invented veal stock. The foods he prepared using this stock tasted nothing like a combination of sweet, sour, salty or bitter. At that same time, a Japanese soup lover, and chemist, Kikunae Ikeda, tasted a similar flavor in his bowl of dashi, a soup made from seaweed. Kikunae Ikeda realized this unknown flavor was common to asparagus, unripe tomatoes, aged cheeses and meat. He was able to identify this secret ingredient as glutamic acid, which he renamed ‘umami’ meaning delicious or yummy in Japanese. Unfortunately, no one accepted Kikunae Ikeda findings until about 100 years later. A new generation of scientists took a closer look at the human tongue and discovered we do in fact have a 5th taste receptor for glutamic acid or L-glutamate. So next time you taste something really yummy in a non-sweet, sour, salty or bitter way, know that you are tasting experiencing the umami flavor on your tongue!