Kikunae Ikeda from the Tokyo Imperial University isolated glutamic acid as a new taste substance in 1908 from the seaweed Laminaria japonica, kombu, by aqueous extraction and crystallization, and named its taste "umami".
The main intake by the fishing industry consists of kichiji rockfish (Sebastolobus macrochir), Alaska Pollock (Theragra chalcogramma), konbu kelp, salmon, squid, and sea urchin.