The human body has 5 basic types of taste: Sweet, Sour, Salty, Bitter and Umami. From what language do we borrow the word Umami from?
Umami from the Japanese , "umami" can be translated as "pleasant savory taste". This neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of "umai" () "delicious". The compound (with "mi" () "taste") is used for a more general sense of a food as delicious. Scientists have debated whether umami was a basic taste since Kikunae Ikeda first proposed its existence in 1908. In 1985, the term "umami" was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii. Umami represents the taste of the amino
Umami "kombu" seaweed. He noticed that the taste of "kombu" "dashi" was distinct from sweet, sour, bitter, and salty and named it "umami". Professor Shintaro Kodama, a disciple of Ikeda, discovered in 1913 that dried bonito flakes contained another umami substance. This was the ribonucleotide IMP. In 1957, Akira Kuninaka realized that the ribonucleotide GMP present in shiitake mushrooms also conferred the umami taste. One of Kuninaka's most important discoveries was the synergistic effect between ribonucleotides and glutamate. When foods rich in glutamate are combined with ingredients that have ribonucleotides, the resulting taste intensity is higher than would be expected from