Umami
Taste perceived by the palate, on the tongue; it is the fifth taste that can be perceived by the taste receptors in the mouth. It was discovered in 1908 by Kikuane Ikeda, a Japanese chemistry professor at the Imperial University of Tokyo. While carrying out research on the flavour of seaweed broth, Ikeda managed to<a href="https://www.lepiantagionidelcaffe.com/en/glossario/umami-2/">Continue reading <span class="sr-only">"Umami"</span></a>