You probably use a few distinct words—sour, bitter, salty, and sweet—in combination when you want to describe the flavour of your food you’re eating. A Japanese scientist by the name of Kikunae Ikeda started to consider the possibility of a fifth basic taste in the early 1900s. Ikeda discovered the fifth flavour after evaluating numerous items that didn’t quite fit into the previous four categories.
Umami means “essence of deliciousness” in Japanese, and its taste is often described as the meaty, savoury deliciousness that deepens flavour. Some cultures call it savoriness, but the term umami is used all across the world today.
Since umami is a specific taste and not a substance, it has no nutritional value. However, it is frequently seen as unhealthy and rich in salt because it is the primary taste in some foods and sauces. Umami, on the other hand, can also be found in a number of foods that are good for you, including kimchi, shrimp, cabbage, mushrooms, asparagus, and ripe tomatoes. Consuming meals with a lot of umami flavour is not harmful if you read labels attentively and eat moderately.
(that means delicious in Japanese, and that's where our name Oishya is derived from :)