Kikunae Ikeda was a Japanese chemist best known for discovering umami, the fifth basic taste alongside sweet, sour, bitter, and salty. In 1908, he identified this savory flavor while studying kombu, a type of seaweed used in Japanese cooking. His research revealed that glutamate, an amino acid found in many foods, was responsible for this unique taste sensation. Ikeda's discovery had a significant impact on the culinary world, leading to the development of monosodium glutamate (MSG), a flavor enhancer widely used in various cuisines. His work not only enriched Japanese cuisine but also influenced global cooking practices, making umami a recognized and celebrated taste worldwide.