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A Word from the Chairman
In 1908, Dr. Kikunae Ikeda discovered that the umami taste in kombu (kelp) came from glutamate. Subsequently, Mr. Shintaro Kodama discovered in 1913 that the umami in katsuobushi (bonito flakes) came from inosinate, and in 1960, Mr. Akira Kuninaka discovered that the umami found in dried shiitake mushrooms came from guanylate. The tastes of these three substances are collectively known as ‘umami’.
The research that has followed in the wake of these discoveries has clearly shown that the substances that give umami are not contained only in kombu, bonito flakes and dried shiitake mushrooms, but in a great variety of different foods around the world, playing an indispensable part in their flavour. Nonetheless, as it was a Japanese scientist who first discovered umami, many people believe it to be a uniquely oriental taste element, but in fact it has existed tradionally not only in Eastern, but also Western culture.
In 1982, researchers from various fields assembled and, in order to hasten research on umami, inaugurated a society for its study. Since then, international symposia concerning umami have been held many times in Japan, America and Europe, providing an opportunity for the exchange of technical information in the field of umami research. The result of this is that, the addition of umami as the fifth basic taste, alongside sweet, sour, salty and bitter, has come to be internationally recognised. Today, ‘umami’ is part of the international language of food.
Currently there is an unprecedented boom in the popularity of Japanese cuisine worldwide. This is perhaps because Japanese food is recognised as having a healthy nutritional balance and the main component of its flavour, umami, is found to give a fresh taste.
We are, therefore, dedicated to doing whatever we can, undertaking activities in various directions, to ensure that a greater number of people around the world will have a proper understanding of umami.
Dr. Kenzo Kurihara
Chairman
The Umami Information Center (NPO) |
