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10 Fascinating Facts about Kikunae Ikeda

He was a Japanese chemist that lived from October 1864 to May 1936. He was instrumental in the discovery and research of basic taste. His research has been used as the basis of other research that deals with taste and the chemical components involved and thus makes him a critical part of the knowledge base on the topic.

Therefore, this article will look at the fascinating facts known about the chemist and the impact he had in his field of study. The article will also provide additional information to the reader which may be of benefit to them.

1. He uncovered the chemical basis of a taste

The chemist is famed for uncovering the fifth basic of taste. It was known that there is only four basic taste. His discovery was the Umami which was discovered in 1907 when his wife brought kelp that is mostly used in Japanese cuisine. After tasting it, he noted that it had the same taste as the asparagus, cheese and tomatoes that he had while in Germany.

He did some research and discovered that glutamate was present in the umami. Furthermore, the discovery was critical in improving the physical and nutritional health of the Japanese people as he had noted that the Germans were taller and bigger than the Japanese.

2. He was selected as one of the Top Japanese Great Inventors

The notable chemist was selected as one of the top Japanese Great Inventors which was a list of historic inventors in the country which was usually published by the Japanese Patent Office. The list was released in 1985 to mark 100 years since the establishment of their system of industrial rights. Therefore, this makes him one of the most influential people in the country as many people present their findings to the patent office and he made it into the list.

3. He studied in Germany

After finishing high school, Kikunae Ikeda was awarded a scholarship by the Japanese national government to study at Leipzig University in Germany where he majored in physical chemistry. He studied under Professor Wilhelm Ostwald who won a Nobel prize and influenced him into taking an interest in the chemical makeup of the food that made up the German cuisine and the influence it had on their size.

His interest is what prompted him to research more about Umami and the nutritional value it could have on the people of Japan.

4. He was a teacher at a normal school before becoming a professor

Ikeda graduated from the Tokyo Imperial University in 1889 and then proceeded to become a teacher at the Higher Normal School in 1891. He then became an associate professor at the Tokyo Imperial University which was the school where he had done his studies in. This means that he already had a deeper insight into the world of chemistry before going to Germany as he was interacting with different aspects of the field while teaching.

5. He was an avid reader

The chemist was known to be an avid reader. He read materials from a wide range of disciplines including English literature, Japanese literature, religion, Chinese classics and religion. This means that he knew a lot of things that influenced society and thus knew how to interact and live well with people around him.

Furthermore, his knowledge of different cultures equipped him with critical cross-cultural skills that allowed him to communicate with people from other cultures.

6. He researched a method to produce salt

The chemist was determined to make advancements that would benefit humankind. Therefore, his research included several impressive ideas that he used to devise a method of producing salt by evaporation of seawater through heating. This method was good because it prevented pollution as it converted sulfurous acid gas to sulphur. This was one of the many accomplishments that he did throughout his career.

7. He patented his Umami innovation

After discovering and doing research on the glutamate found on kelp. He then found a way to change the glutamate into an easy-to-use seasoning and thus created the Umami seasoning. In 1908, he got a patent to manufacture the seasoning.

The patent was an important milestone as it allowed him to make the seasoning a business venture together with Mr Saburosuke. This collaboration was considered one of the best as it merged the industry and the academia.

8. He was the president of the Tokyo Chemical Society

One of his accomplishments was being the president of the Tokyo Chemical Society. This means that he was able to interact with key players in the chemical field and discuss innovations and designs that were going to produce results and make an impact on society.

9. His biography is found in 24 languages

Kikunae Ikeda made innovations that were useful to society as he had more than 20 patents on the things he discovered. This means that he was well known and respected in his field. Therefore, his biography can be found in 24 languages which shows how much people want to know about the pioneers in the field of chemistry.

10. It took almost 100 years for Umami to be recognised as a distinct flavour

The Umami took a lot of time before it was considered a distinct flavour. This can be attributed to the fact that the ideal was more western and at that time research papers from the European countries had not reached Japan and thus making it hard for it to be accepted as people did not get what the flavour was.