Umami is one of the five basic tastes, alongside sweet, sour, bitter, and salty. It is often described as a savory or meaty flavor, primarily associated with foods rich in glutamate, such as meat, cheese, and broth. The term "umami" comes from the Japanese word meaning "deliciousness" and was identified as a distinct taste in the early 20th century by Kikunae Ikeda, a Japanese chemist. Umami is recognized for enhancing the overall flavor profile of dishes, making them more satisfying. It is commonly found in fermented products like soy sauce and miso, as well as in certain vegetables like tomatoes and mushrooms. The taste is linked to the presence of amino acids, particularly glutamate, which plays a crucial role in flavor perception.