Umami, which is also known as monosodium glutamate is
one of the basic five tastes including sweet, sour, salty, and bitter. Umami means “delicious savory taste” in Japanese, and its taste is often described as the meaty, savory deliciousness that deepens flavor.
Umami-rich foods deliver that savory, "fifth taste" from natural glutamates and nucleotides, found abundantly in aged cheeses (Parmesan), fermented products (soy sauce, miso, kimchi), cured meats, seafood (anchovies, oysters, kombu seaweed), mushrooms (shiitake), and certain vegetables like tomatoes, corn, and peas, with cooking, drying, and aging intensifying these flavors significantly.
MSG (Monosodium Glutamate) was discovered in 1908 by Japanese chemist Kikunae Ikeda, who isolated the savory taste (
umami) from kombu seaweed used in Japanese dashi broth. He identified glutamic acid as the key compound, then created its sodium salt, MSG, which he patented and began commercializing with businessman Saburosuke Suzuki in 1909 as "Ajinomoto," meaning "essence of taste".