Japanese scientist Kikunae Ikeda first proposed umami as a basic taste—in addition to sweet, sour, salty and bitter—in the early 1900s. About eight decades later, the scientific community officially agreed with him.
    • cnnrduncan@beehaw.orgEnglish
      4·
      1 year ago

      Umami is just a Japanese neologism for savoury. In my food science course at uni the two terms are used interchangeably.