Umami is often referred to as the fifth taste, alongside sweet, sour, bitter, and salty. It is a savory flavor that enhances the overall taste of food. This unique taste is primarily found in foods rich in glutamate, such as tomatoes, mushrooms, and soy sauce. Umami is what makes dishes like broth and cheese so satisfying and delicious. The discovery of umami dates back to the early 20th century when Japanese scientist Kikunae Ikeda identified it while studying the flavor of kombu seaweed. He later created monosodium glutamate (MSG), a popular flavor enhancer that brings out umami in various cuisines. This savory taste plays a crucial role in making