1.
Kikunae Ikeda; the chemist who discovered umami
A chemist (1864–1936) at Tokyo Imperial University who in 1908 isolated glutamate from 昆布 and named the taste うま味. His work led directly to the commercial seasoning 味の素.
The name is read 池田 (family name) + 菊苗 (given name); 菊苗 is unusual enough that the reading is often given in furigana even in Japanese texts.
Common expressions
- 池田菊苗のうま味発見: Ikeda's discovery of umami
- 日本の十大発明: "Japan's ten great inventions," a list his seasoning patent is always on
Cultural note
He is a fixture of school science lessons and of any discussion of Japanese food abroad, because umami is the one taste term Japanese has given the world's languages. He also studied in Leipzig under Wilhelm Ostwald and roomed in London with the novelist 夏目漱石.