The Mysterious ‘5th Taste’
When we think of taste, we often recall the familiar four, namely SWEET, SOUR, SALTY, AND BITTER. But did you know there’s a fifth taste that’s just as essential and possibly even more satisfying?
It’s ‘UMAMI’!
What is Umami?
Umami is considered the fifth basic taste, alongside sweet, sour, salty, and bitter. Umami is a Japanese word that means “essence of deliciousness.” While it was identified in the early 1900s by Japanese chemist Kikunae Ikeda, Western science only recognized it as a distinct taste fairly recently. Ikeda discovered that the unique flavor in a bowl of dashi (a seaweed-based broth) was due to an amino acid called glutamate. So, glutamate is the one that provides us the Umami taste.1
How does Umami taste?
You’ve probably tasted umami without even knowing it!
Umami taste is usually defined as meaty, savory or broth-like taste. In Malay language, Umami is described as “rasa macam daging”, while in Chinese language, Umami is defined as “xian wei” (鲜味).
It’s found abundantly in many types of natural foods including mushrooms, cured meats, tomatoes, cheese, scallop and fermented foods.
Adding these foods into your recipes can make your recipes taste richer and more satisfying. It’s like a natural flavor enhancer. Even though it's a savory flavor, it can also bring out sweetness in foods.
FUN FACT: Even human breast milk contains umami, which may be why babies naturally prefer foods rich in it as they start solids.
What about MSG?
Monosodium glutamate (MSG) is one of the most widely used food seasonings in the world, famous for delivering a rich umami taste that enhances the natural flavors of food.
Modern MSG is made from natural ingredients such as sugar cane or tapioca, using a fermentation process. In its early days, MSG was extracted from seaweed.
In short, it’s a processed form of glutamate.
CONTROVERSIAL!? MSG has always been at the center of controversy for decades. Some people report mild symptoms after consuming large amounts of MSG such as headaches, flushing, sweating, nausea, or a rapid heartbeat. But scientific reviews have found no evidence that MSG is toxic.2 Even today, global food safety bodies, including the FDA, consider MSG safe to eat when consumed in normal amounts.3
Is Umami Good for You?
While MSG may still spark debate, one thing is for sure, glutamate, whether from MSG or natural foods, is what gives us that irresistible savory umami taste. So, what’s so special about umami?
Umami may help:
Enhance flavor & reduce the salt intake4,5
Studies show that adding umami-rich ingredients can reduce the need for sodium while still keeping food delicious.Improve appetite & nutrient intake6
Umami enhances the overall flavour and deliciousness of food, making it more appealing and encouraging consumption. Eventually obtain an optimum amount of nutrients through a variety of food intake.
Natural Umami + Nutritious = Seaweed!
Now that we know umami is all about that savory satisfaction, did you know that seaweed is one of the most umami-packed foods on the planet?
Seaweed comes in many varieties like kombu, wakame, and nori. But overall, they’re all naturally high in glutamate, giving them a rich umami flavor. To put it into perspective, many seaweed types contain even more glutamate than foods we usually associate with umami, like parmesan cheese or tomatoes.7
Used for centuries in Asian cuisines, it gives dishes a deep, savory boost without the need for artificial flavor enhancers. Thanks to its naturally high glutamate content.
But seaweed isn’t just about umami, it’s a nutrient-dense treasure from the ocean too!
Thyroid Support8: Seaweed is one of the richest natural sources of iodine, which is essential for healthy thyroid function and metabolism.
Fiber Rich9,10: an excellent source of fiber, which is known to promote gut health.
Packed with Vitamins & Minerals10: From calcium and magnesium to potassium and iron, seaweed is like a mineral multivitamin straight from the sea.
Variety of Antioxidants10: In addition to containing the antioxidant vitamins A, C, and E, seaweed boasts a wide variety of beneficial plant compounds, including flavonoids and carotenoids.
Introducing It’s GIM mini!
If you’re looking for a seaweed snack for your kids that’s naturally rich in umami, with no added MSG and no artificial additives, our It’s GIM mini Seaweed Snack ticks all the boxes. It’s GIM mini is a seaweed brand by a 40 years of experience company that produces premium and high quality seaweed from Korea’s south sea. 
It’s GIM mini Seaweed Snack comes in 3 tasty varieties; Pure, Original and Flakes. All are made with high-quality seaweed and crafted using advanced technology to bring parents the best-tasting seaweed possible for their little ones. 
Another highlight of It’s GIM mini Seaweed Snack is its high fiber content. Fibre is an important part of our diet, yet kids (and even adults) don’t eat enough. Wondering what fibre has to do with your little ones? It’s gentle on little tummies, great for healthy digestion and helpful for keeping ‘things’ moving naturally.
Oh, did we mention It’s GIM Mini Seaweed Snack is Halal certified too!
Hi fiber. No MSG. No artificial additives. Just clean umami-packed goodness! Perfect for bento box, on-the-go munchies, or even as a veggie sidekick to rice and noodles.
Try now:
 |  |  |
References
Kurihara, K. (2009). Glutamate: From discovery as a food flavor to role as a basic taste (umami). The American Journal of Clinical Nutrition, 90(3), 719S–722S. https://doi.org/10.3945/ajcn.2009.27462D
Zanfirescu, A., Ungurianu, A., Tsatsakis, A. M., Nițulescu, G. M., Kouretas, D., Veskoukis, A., Tsoukalas, D., Engin, A. B., Aschner, M., & Margină, D. (2019). A review of the alleged health hazards of monosodium glutamate. Comprehensive reviews in food science and food safety, 18(4), 1111–1134. https://doi.org/10.1111/1541-4337.12448
U.S. Food and Drug Administration. (2012, November 19). Questions and answers on monosodium glutamate (MSG). U.S. Food and Drug Administration. https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg
Hossain, M. J., Alam, A. N., Lee, E. Y., Hwang, Y. H., & Joo, S. T. (2024). Umami Characteristics and Taste Improvement Mechanism of Meat. Food science of animal resources, 44(3), 515–532. https://doi.org/10.5851/kosfa.2024.e29
Nakamura, H., Kawashima, T., Yamasaki, L., Lwin, K. S., Eguchi, A., Hayabuchi, H., Tanoe, Y., Tanaka, S., Yoneoka, D., Ghaznavi, C., Uneyama, H., Shibuya, K., & Nomura, S. (2022). Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey. Food science & nutrition, 11(2), 872–882. https://doi.org/10.1002/fsn3.3121
Masic, U., & Yeomans, M. R. (2014). Umami flavor enhances appetite but also increases satiety. The American Journal of Clinical Nutrition, 100(2), 532–538. https://doi.org/10.3945/ajcn.113.080929
Umami Information Center. (n.d.). Umami rich ingredients. Umami Information Center. https://www.umamiinfo.com/richfood/
Smyth P. P. A. (2021). Iodine, Seaweed, and the Thyroid. European thyroid journal, 10(2), 101–108. https://doi.org/10.1159/000512971
Huang, W., Tan, H., & Nie, S. (2022). Beneficial effects of seaweed-derived dietary fiber: Highlights of the sulfated polysaccharides. Food Chemistry, 373(Part B), Article 131608. https://doi.org/10.1016/j.foodchem.2021.131608
Peñalver, R., Lorenzo, J. M., Ros, G., Amarowicz, R., Pateiro, M., & Nieto, G. (2020). Seaweeds as a Functional Ingredient for a Healthy Diet. Marine drugs, 18(6), 301. https://doi.org/10.3390/md18060301
