A
Japanese Chemist and Professor, Kikunae Ikeda is credited for uncovering the
chemical basis for the Umami taste. He accidently discovered this new taste by
realizing his dashi broth was more delicious because of the addition of kombu
or kelp. More than a hundred years from then, humans have developed a liking to
Umami, probably because it our brain associates it with the presence of
protein.
