As kids, many of us were taught in school about the four taste sensations our tongue can recognize: salty, sweet, bitter, and sour. But what about a fifth? The latest addition to the palate is called umami. A rather recent discovery, this taste adds an unmistakable contrast to our flavor profiles.

Umami is a Japanese word that roughly translates to “pleasant, savory taste.” A distinct flavor, it has a recognizable taste that’s difficult to describe with mere words. Rather, we can simply refer to it as “deliciousness.” If you’re still curious about this paradox of a flavor, read on to uncover everything you need to know about umami.

Umami’s History

In the late 1800s, the famous French chef Auguste Escoffier was a creator of meals that tasted so refined that his flavors were considered illusory—combinations of tastes unlike any other food of his time. His food was the best around, but because his meals were neither salty nor sweet, neither bitter nor sour, no scientists of the century believed the flavor was actually real.

We have a Japanese chemist to thank for factual evidence of this taste. In 1907, Dr. Kekunae Ikeda discovered an amino acid called glutamate, which is the organic compound responsible for the savory taste of umami. However, when he published his findings, not many people believed him. In fact, umami did not become textbook science until the millennium. Scientists now call this taste umami in Ikeda’s honor.

Umami: It’s Not So Basic

To learn everything you need to know about umami, you need to focus on the actual taste. The flavor is one of five basic taste profiles, but umami is a unique essence of deliciousness. Cultures around the world have sought out this flavor even when they don’t fully understand its working as a taste receptor.

The use of the amino acid glutamate has been utilized in cooking for centuries in a wide variety of countries. Unlike sugar or salt, which humans can taste in its original form, umami is a complex flavor that’s only identifiable in conjunction with the right food. Umami’s taste spreads fully across the tongue, lasts longer than the other basic tastes, and provides a full-bodied experience. This is a sensory flavor you can truly feel.

Foods Rich in Umami

Unlike stereotypical assumptions, the umami taste is not hard to find or produce. You can find food with umami elements in local stores and in universally consumed products. Glutamate is an amino acid that’s common in both plant and animal proteins, which are everyday foods. Some examples are seaweed, seafood, soy-based sauces or proteins, tomatoes, aged cheese, broths, pork, and beef.

To truly live life to the fullest, you can experience a sensational umami flavor in the popular Japanese-originated beef known as Wagyu. Here at Lone Mountain Wagyu, we offer an opportunity for new connoisseurs to try this gourmet beef with our Wagyu beef sampler. Our sample sets contain exceptional cuts of marbled beef sure to make your mouth water with its tender texture and richly savory flavor. Check out our products today to feast your senses.