CLOSEUmami: Gousto’s Guide To The Fifth Taste
Last Updated on 6th August 2026 by Hannah
Like it when your food tastes irresistible? Then join us as we explore umami: the mysterious, super-savoury fifth taste.
Umami was discovered just over a hundred years ago. But while the word vaguely translates to “deliciousness” in Japanese – what does that mean? Where does it come from, can you taste it, and why does one bite of it make you go “mmm…”? We’ve done some digging, so whatever burning umami questions you have, we’re here to answer them.
What is umami?
You’ve probably heard this tasty term around, but despite its catchy name – it’s a little complex to describe.
Tasting the scrumptious meaty flavour of umami requires a high amount of an amino acid called glutamate, which gives ingredients like beef, tomatoes and mushrooms their unique savoury character. More simply though, it’s been scientifically defined as the fifth basic human taste. You have sweet, sour, salty, bitter and umami.
And like all the other taste bud tingling sensations, we’ve evolved to recognise umami for a reason. In fact, the flavour encourages us to eat enough protein – just like how we avoid foods that are too bitter to stop us eating poison.
But if umami is a basic human taste, why have we only just started talking about it?
Humans have been enjoying the nuances of umami for hundreds of years, we just never had a way to define it. The part of the tongue that senses umami was discovered by Japanese scientist Dr. Kikunae Ikeda, and his findings were only translated into English in the last 20 years.
The taste of umami was discovered in 1908 by the Japanese biochemist Professor Kikunae Ikeda.
At the time, scientists across Eastern and Western parts of the world recognised only four basic tastes. However, Ikeda believed there was another distinct flavour responsible for the satisfying richness present in certain foods.
The discovery of the fifth flavour profile began with Dr Ikeda and his bowl of kombi dashi (a broth made with kelp). He believed that there was more to his meal than sweet, salty, bitter and sour.
From there, he turned to chemistry, subsequently analysing and isolating components of his broth to determine the cause of this believed fifth taste. He isolated crystals that he thought were expelling the umami taste, which turned out to be the amino acid glutamate, one of the most common amino acids found in food.
Dr Ikeda and his partner, Saburosuke Suzuki Senior, decided to mass-produce glutamate, combined with sodium to create ‘MSG’, a seasoning with the taste of pure umami.[1]
What does umami actually taste like?
Often described as meaty, savoury or deeply satisfying, umami translates from Japanese as “the essence of deliciousness.” Unlike the other basic tastes, it creates a rich, mouth-filling sensation that balances flavours, stimulates salivation and even helps kickstart digestion.
A common misconception is that umami only comes from MSG or food additives. In reality, the amino acid responsible for umami – glutamate – occurs naturally in many everyday foods. While ingredients like tomatoes, asparagus and anchovies naturally contain glutamates, processes such as ageing, curing, smoking, drying and fermentation concentrate these savoury flavours by breaking down proteins into free glutamates.
That’s why aged Parmesan, cured meats and slow-simmered stocks are so flavourful, and why ripe tomatoes taste sweeter and more savoury than unripe ones. Even pantry staples like Worcestershire sauce, balsamic vinegar, soy sauce and bouillon can instantly boost the umami of meat, vegetarian and vegan dishes.
Umami Around the World
Umami is celebrated across the globe, with different cuisines using local ingredients and traditional techniques to create rich, savoury flavour.
Italy
Tomatoes, aged Parmesan and cured meats like ‘nduja and prosciutto are key sources of umami in Italian cooking. As Parmesan matures, its proteins break down into glutamates, intensifying its savoury flavour.[2]
Why not try our Spicy ‘Nduja & Cherry Tomato Spaghetti for the ultimate Mediterranean umami experience?
Japan
The birthplace of umami, Japanese cuisine is packed with naturally savoury ingredients including miso, soy sauce, seaweed and shiitake mushrooms.
Try our Grilled Miso Aubergine & Edamame Salad with Brown Rice for a delicious taste of Japanese-inspired umami.
Looking for more? Explore the Japanese recipes in our cookbook for even more umami-rich recipes.
Korea
Fermented ingredients like gochujang, doenjang and kimchi develop their bold, savoury flavour as proteins break down into glutamates during fermentation.
Try our Gochujang Fried Rice with King Prawn & Sweet Pea Pods Stir-Fry for a sticky, spicy umami-packed meal.
Watch out for a few red herrings
Generally, most people think umami is an Asian flavour, potentially because the concept was cooked up in Japan. But although Asian cuisines do love a big boost of umami (think soy sauce, kelp, fish sauce, miso and more), the West are big fans of a super-savoury bite, too.
Besides that, it’s important not to confuse the kinds of processes that increase umami versus just cooking something. Take barbecuing, if you will. A grilled chicken drumstick tastes charred and delicious because of the charcoal – not because of umami. It’s not heat that makes the meat umami, it’s the marinating.
What’s next for umami?
The science around umami is still relatively new, and we’re discovering more about it all the time. That said, it’s now become such an important part of how you taste food that it’s bound to make its way further and further into the mainstream. So next time you need an adjective, describe your meal as umami. You’ll sound like you really know your stuff.
Want to sizzle up your own savoury sensations? Here are some from our chefs that’ll get your umami senses tingling: