Why Is Umami Called the Fifth Taste?

What Crafty Clover says in this video

Intro

Hi there, curious minds! I'm Crafty Clover! Let's discover something amazing. Why is umami called the fifth taste?

The Big Idea

Umami is called the fifth taste because it was found after sweet, sour, salty, and bitter! It senses savory amino acids like glutamate in broths, tomatoes, and cheeses. It is brothy delicious, and not sweet or salty alone, so cooks use it to make soups taste deep and rich.

Four Old Tastes

Step one: the first four tastes. For a long time, people thought we had only four basic tastes: sweet, sour, salty, and bitter. But some foods tasted deep and savory, and none of those four fit.

A Scientist Finds It

Step two: a scientist names umami. In 1908, Japanese scientist Kikunae Ikeda found the savory taste in seaweed broth. He called it umami, which means delicious taste in Japanese, and later scientists found real sensors for it.

Tongue Sensors

Step three: your tongue has sensors. Special receptors on your tongue notice amino acids, the building blocks of protein. They tell your brain, this food is rich and savory, and often full of protein.

A Closer Look

Let's take a closer look! Ripe tomatoes get more umami as they ripen, and they are full of it. Aged cheeses like Parmesan are too. Mushrooms have lots of savory flavor. And broth tastes deep and satisfying.

Quick Facts

Quick facts! Soy sauce, seaweed, and cooked meats are rich in umami. Glutamate is found naturally in many foods. Even breast milk has glutamate. Check for allergies and ask a grown-up before tasting new foods.

Think Like a Scientist

Now, think like a scientist! With a grown-up's okay, taste a mushroom or a Parmesan nibble. Check for allergies first. Describe the savory flavor in your own words. Is it sweet, salty, or something deeper?

Outro

Umami is the savory fifth taste. Science is amazing! Crafty Clover can be found on Amazon Books, Google Bookstore, and Apple Books. Available for purchase or download! Bye for now!