You know sweet, salty, bitter, and sour. But do you know umami, the fifth taste?

Attend the “Umami Symposium: New Frontiers of Taste,” 11:30 a.m. July 21 at the Hyatt Regency in San Francisco, and you’ll know it even better. The event, hosted by the Umami Information Center, commemorates the 100th anniversary of the discovery of umami in Tokyo, Japan.

Umami is the savory flavor we can’t get enough of in so many foods. Think Parmesan cheese, mushrooms, cured ham, soy sauce, chicken soup, meat, and fish.

The event leads off with a panel discussion featuring smell and taste scientists; food writer and food scientist Harold McGee; Kunio Tokuoka, executive chef of Kyoto Kitcho in Japan; and Master of Wine Tim Hanni. Following that, a multi-course lunch will be served, with each dish demonstrating the irresistible nature of umami. Tokuoka will prepare the dishes, along with chefs Hiro Sone of Ame in San Francisco and Terra in St. Helena; and Thomas Keller of the French Laundry in Yountville.

Tickets are $100. But hurry — registration ends July 7.

If you miss that event, you can still enjoy a feast of umami at Ame, which will be offering a special tasting menu focusing on the fifth flavor,  July 14 to Aug. 3. The five-course dinner is $85, plus an additional $65 for wine pairings. Dishes include broiled sake-marinated black cod in shiso broth, grilled Berkshire pork on Carolina gold rice with tomato “risotto,” and caramel ice cream with shoyu powder.