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Kikunae Ikeda

Kikunae Ikeda

Japanese academic and flavor chemist (1864–1936).

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Wikipedia views per dayLast 30 days 1,271

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Readers' pathsAug 2026 – Oct 2026

Readers go next to

Share of the 1,506 clicks on its links

  1. Umami

    One of the five basic tastes.

    21%

  2. Ajinomoto

    Japanese food and biotechnology company.

    16%

  3. Taste

    Sense of chemicals on the tongue.

    9.4%

  4. Monosodium glutamate

    Flavor enhancer (621 or E621).

    6.9%

  5. University of Tokyo

    Public research university in Japan.

    6.9%

  6. Kombu

    Edible kelp.

    4.9%

  7. Haute cuisine

    Type of French cuisine.

    4.7%

  8. Auguste Escoffier

    French chef and writer (1846–1935).

    4%

  9. Katsuobushi

    Dried, fermented, and smoked skipjack tuna.

    3.5%

  10. Dashi

    Family of stocks used in Japanese cuisine.

    2.8%

Readers come from

Share of the 2,257 readers arriving from another article

  1. Monosodium glutamate

    Flavor enhancer (621 or E621).

    48%

  2. Umami

    One of the five basic tastes.

    27%

  3. Ajinomoto

    Japanese food and biotechnology company.

    14%

  4. Taste

    Sense of chemicals on the tongue.

    5.6%

  5. Glutamic acid

    Amino acid and neurotransmitter.

    1.1%

  6. Riken

    Japanese research organization.

    0.62%

  7. Kombu

    Edible kelp.

    0.53%