Why is umami so popular?

Could you elaborate on the reasons behind the widespread appeal of umami? Is it due to its unique flavor profile that enhances the taste of various dishes, or is there something more to it? Perhaps it's the way umami triggers certain sensory receptors in our mouths, creating a satisfying and addictive experience. Additionally, could the rise in popularity of umami be attributed to the growing trend of exploring and appreciating different flavor profiles in cuisine? I'm curious to know your thoughts on this intriguing topic.