umami that was first discovered by Dr. Kikunae Ikeda in Japan. While experimenting with kombu (seaweed) he found that it was high in glutamate. This lead to the creation of MSG (monosodium glutamate), which we all know as the addictive seasoning used in fast food. Glutamate causes us to crave food and it is naturally found in meat, mushrooms, cheese, green tea, tomatoes, tofu, etc. Reducing a stock, aging cheese and meat, and cooking in general concentrates glutamate and makes the end product tastier. That's why a grilled portabello, is a delicious substitute for meat. Scientists also believe that umami was part of our evolution; it allows us to identify foods high in protein, which were necessary for our ancestors.