Emerging Trend: Umami

Defnition of Umami = The 5th Taste; popularly referred to as savoriness

Pronunciation = "000-ma-me"

Umami was discovered by a Japanese scientist named Dr. Kikunae Ikeda in 1908. Kombu (kelp) has been apart of Japanese cuisine for centuries and he discovered that the active ingredients contained within Kombu held the key to its delicious taste. He made the discovery by extracting glutamate (glutamic acid) and then coined the term "umami" to describe the savory flavor. In 1912 Dr. Ikeda attended the 8th International Congress of Applied Science in Washington and announced,

"Those who pay careful attention to their taste buds will discover in the complex flavour of asparagus, tomatoes, cheese, and meat a common and yet absolutely singular taste which cannot be called sweet, or sour, or salty, or bitter..."

...The 5th taste was born!

This term didn't gain global recognition until the 1980's when studies proved that umami actually constituted a legitimate fifth basic taste.

Lately, however, the term has exploded on the culinary scene with places like Umami Burger (3 locations in Los Angeles) featuring a Truffle Burger and a Port and Stilton Burger, and Umami (San Francisco) featuring Edamame Hummus, Lime-Cured Halibut, and award-winning sushi.

More and more chefs are using the term in their restaurants and on their menus because it is so exciting that there is this whole other taste sensation out there that we can use and experience and rave about.

... a foodie's dream come true.