Kikunae Ikeda

Japanese chemist

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June 30, 2026

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Kikunae Ikeda was a Japanese chemist who identified a fifth basic taste, known as umami, in 1908. He noticed this savory flavor in soup stocks made from seaweed, specifically kombu. Ikeda discovered that glutamic acid, an amino acid, was responsible for this distinct taste. This discovery led to the commercial production of monosodium glutamate (MSG), a sodium salt of glutamic acid, which is used to enhance the natural flavors of various foods. Umami can be found naturally in foods like mushrooms, anchovies, and mature cheeses.123

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monosodium glutamate
…in 1908 by Japanese chemist Ikeda Kikunae, who found that soup stocks made from seaweed contained high levels of the substance. MSG elicits a unique taste, known as umami, that is different from the other basic tastes (bitter, salty, sour, sweet) and thus enhances the complex flavours of meat, poultry,…
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…in 1908 by Japanese chemist Ikeda Kikunae, who found that soup stocks made from seaweed contained high levels of the substance. MSG elicits a unique taste, known as umami, that is different from the other basic tastes (bitter, salty, sour, sweet) and thus enhances the complex flavours of meat, poultry,…
Read More