Umami is often referred to as the fifth taste, alongside sweet, sour, bitter, and salty. It is a savory flavor that comes from certain amino acids, particularly glutamate. This taste is commonly found in foods like tomatoes, mushrooms, and soy sauce, making them rich and satisfying. The discovery of umami dates back to early 20th century Japan, when Kikunae Ikeda identified it while studying the taste of dashi, a traditional broth. Since then, umami has gained recognition worldwide, enhancing the flavor of many dishes and contributing to the overall enjoyment of food.