The word of the day is umami, which refers to a taste sensation produced by amino acids and nucleotides. Umami has a rich or meaty flavor characteristic of certain foods such as cheese, cooked meat, mushrooms, soy, and ripe tomatoes. The term umami is used to describe a distinct taste that is often added to dishes to enhance their flavor. A chef's secret ingredient can add a burst of umami to a signature dish, making it more flavorful. Umami is a key component of many recipes, including a marble cake technique that incorporates cinnamon and olive oil. The taste of umami can be experienced in various foods, including mushrooms, anchovies, and mature cheeses. Japanese scientist Kikunae Ikeda is credited with identifying umami as a distinct taste, which he first noticed in soup stocks made with seaweed. Ikeda's discovery led to the recognition of umami as the fifth basic taste, alongside sweet, sour, salty, and bitter. Umami can also be experienced in foods enhanced with monosodium glutamate, or MSG, a sodium salt derived from glutamic acid. The word umami itself means "savoriness" in Japanese, reflecting the rich and savory flavor it describes.