Dear Umami,

You are the essence of what soul food feels like. You dwell in the warmth of a slow-cooked broth, the richness of aged cheese, and the crisp char of a perfect roast. Without you, food would be a story half-told. How could we ever return to a world where flavours don’t linger and bites don’t call us back for more?

Forever in awe of your delicious mystery,
A Grateful Foodie.

EVERY DAY, EVERYWHERE-

Flavours shape our cravings in ways we rarely notice, as humble as tomatoes whose ripeness is irresistibly addictive, to the deep savouriness of onions, broccoli, green peas, and asparagus—these everyday ingredients hold a hidden allure. The lingering richness of aged cheese explains why pizza is irresistible, while the crisp char of shiitake and porcini mushrooms draws us back for more. We've loved these flavours unconsciously—but now we know why.

IT'S A WHOLE LOT OF YUM-AMI, IT'S UMAMI

UMAMI: THE 5TH TASTE-

"Umami" comes from the Japanese word umai, meaning "pleasantly savoury." The human tongue is a finely tuned sensor, decoding flavours with purpose. It perceives four basic tastes—sweet, bitter, sour, and spicy. Umami was the most recent of the five basic tastes to be identified in 2000 by Dr. Stephen Roper and colleagues at the University of Miami. Sweetness signals calorie intake, fueling the body with energy. Bitterness acts as a warning, a primal alert against potential toxins.

But beyond these, there’s umami—made up of glutamic acid, an amino acid that is a building block for proteins inside our body, and therefore, the body's way of recognising protein. Unlike sweet or salty flavours, which are primarily detected at the tip of the tongue, umami receptors are spread throughout, creating a rich, lingering sensation that coats the entire tongue.

TRACING BACK ORIGINS:

In the early 20th century, Japanese chemist Kikunae Ikeda studied kombu (kelp) to understand Dashi broth’s deep savouriness despite its lack of meat. He later isolated glutamic acid crystals that, when dissolved, intensified flavor. Ikeda named this sensation umami, now known as the “fifth taste”.

AJI-NO-MOTO®, MSG AND THE SCIENCE BEHIND IT

Monosodium glutamate (MSG), the sodium salt of glutamic acid, has been a widely

used food additive since the early 21st century. It:

• Appears as a white crystalline powder
• Is highly soluble in water
• Is chemically inert, ensuring stability in food
• Enhances savoury flavours effectively.

Dr. Kikunae Ikeda, who discovered umami, patented the first umami seasoning, AJI-NO-MOTO®, in 1908. For over a century, the Ajinomoto Group has produced MSG, now a global kitchen staple. Its early adoption spread through the Japanese military and major U.S. companies like Campbell Foods. MSG is produced through the fermentation of plant-based ingredients such as sugar cane, sugar beets, cassava or corn.

Well, if you’ve already succumbed to umami’s third superpower—salivation— don’t hold back! Ready to level up your Umami game? Grab your favourites now at Urban Platter!

If umami’s got you hooked, don’t stop now—explore our finest collection:

🔹 Monosodium Glutamate (MSG)
🔹 Sushi Nori Sheets
🔹 Nori Komi Furikake Seasoning
🔹 Dried Ao Nori Flakes
🔹 Shiro Miso
🔹 Aka Miso
🔹 Korean Buldak Seasoning
🔹 Japanese Style Instant Ramen Broth Powder