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Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.