Pepperoni pizza and parmesan are loaded with umami. Everyone tastes it, yet a Japanese chemist named it in 1908. The story of Kikunae Ikeda, the century the West shrugged, and the receptor that finally proved him right.
Why did Yamasa, a soy sauce maker founded in 1645, end up in pharmaceuticals? The story of how umami research led to nucleotides, and to pseudouridine, a key ingredient in mRNA vaccines.
