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 Commemorating one hundred delicious years
The Umami Information Centre is excited to announce New Frontiers of Taste, a unique San Francisco event to celebrate a centenary of umami, where a lucky audience of 250 will come together to explore umami with the world’s most innovative scientists and reputed food and wine specialists.
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 Report on the Educational Umami Events held as part of I CONAG in Recife, Brazil from the 8 to 11 of October.
It is difficult to imagine a cuisine more vibrant than that of Brazil. With all its meat, tomato, cheese and eggs, it will come as no surprise to learn that Brazilian food is unusually high in umami. To celebrate this fact, the Umami Information Center returned to Brazil in October, this time to Recife, in order to participate in the ICONAG grand gastronomic seminar.
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 Report on the Umami - Exotic Taste or World Taste? Seminar, held in the University of Adelaide on 18 October 2007
Perhaps Australia’s most famous gastronomic innovation, Vegemite, is acknowledged as one most umami-rich of the world’s condiments, and Australia’s cuisine in general shows a high attentiveness to umami, even if it has been an unconscious one until recent times. To celebrate, explore and promote awareness of this aspect of Australian food culture, the Umami Information Centre held a seminar as part of the Tasting Australia 2007 festival held in Adelaide.
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Report on the inaugural Konbu Summit held on Rebun Island, Hokkaido, Japan on 4 July 2007
In Japan, the ‘konbu road’ is the name given to the ancient trading route by which the umami-rich sea vegetable konbu (kelp) was transported from Hokkaido in the north to the capital Kyoto. This unique summit revived the links between these two important culinary centres. |
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Report on the Umami Symposim held at the Putra University of Malaysia (UPM), Kuala Lumpur on 24 August 2007
Each country in the world has its own particular ingredient or condiment that epitomizes umami. In Japan it is dashi stock, in the USA, tomato ketchup. In Malaysia, meanwhile, it is belacan: a distinctive seasoning that was the focus of a recent seminar in the country.
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In line with its aim of introducing the concept of umami to as many people around the world as possible, the Umami Information Center is proud to present several new editions of Umami: The World. |
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In April 2007, the Umami Information Center was awarded non-profit organization status in Japan by the Office of the Governor, Tokyo Metropolitan Government. |
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Report on the Special Lecture on Umami at the Hungarian Physiological Society, Pecs, Hungary, 8 June 2007.
Around 250 physiology experts were present when Professor Takashi Yamamoto, Deputy Director of the Umami Information Center, gave a special lecture on umami in Hungary’s former capital city, Pecs.
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Report on the Umami Symposium at the European Sensory Network Seminar in Porto, Portugal, 9 May 2007.
The significance of umami is becoming increasingly understood by chefs and those consumers who take an interest in their food. Among scientists, however, the taste has long had a fundamental effect on the way that human taste and flavour is studied. A recent event in Porto, Portugal explored some of the issues surrounding umami and science. |
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Report on the “Umami: Science and Art of Taste” symposium held in Bangkok, Thailand on 25 January 2007
Thailand is undoubtedly a country with a cuisine rich in umami. But how aware are its citizens of the concept of the fifth taste? A recent umami symposium aimed to heighten awareness – just in time for a special anniversary.
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REPORT: The 101st Kyoto Cuisine Grand Exhibition, Kyoto 13-14 Dec. 2006
One of the most eagerly awaited events in the Japanese food lover’s calendar is the annual celebration of Kyoto cuisine held in Japan’s ancient capital city. The indigenous cuisine of Kyoto, known in Japanese as kyo-ryori, is a uniquely intricate and fascinating style of cooking, with a heritage stretching back centuries, and the umami taste lies at its heart. |
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While elsewhere in the world some chefs and food experts are still getting to grips with the concept of the fifth taste, in Japan school children are being given an opportunity to learn about umami thanks to a new educational DVD. |
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Interview with Tim Jacob, Professor, School of Biosciences, University of Cardiff
The word ‘umami' is now widely recognized and used amongst chefs, food writers and food fans around the world, but not so long ago it was known only in Japan, or among scientists, and even then viewed with considerable skepticism. One man who has been aware of umami longer and understands it better than most is Tim Jacob, a Professor who specializes in the relationship between smell and taste. We visited him in his laboratory at Cardiff University , UK , and asked him why, in his words, umami has had a “ huge impact ” on how we perceive taste and flavour.
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Interview with Mr. David Kasabian
David Kasabian is a man who has come on an extraordinary culinary journey over the past few years. Having only discovered the concept of umami around five years ago – he can date it to early April 2002 – he has since gone on to co-author an acclaimed book entitled The Fifth Taste – Cooking with Umami. We caught up with him to learn more about his take on umami. |
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Report on the Culinary Culture and Umami Symposium, held in Hanoi, Vietnam on 26 October 2006
That Vietnam boasts a cuisine rich in umami is not in doubt - our own Vietnamese recipe book is testament to that - but how well is the concept grasped in Vietnam at present? This recent event aimed to alert Vietnamese to the fifth taste present in their own cooking.
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Report on The 1st Molecular Gastronomy Symposium: learning about the Umami, held in Sao Paulo, Brazil on 6 November 2006
The national dish of Brazil, a tantalizing stew of black beans, pork and beef called feijoada, is just one of several umami rich dishes to be found in the nation’s cuisine. With this in mind, it was high time that the first ever symposium on umami was held in the country, at the Gastronomy Centre of Anhembi Morumbi University. It offered participants a chance to experience the fifth taste for themselves, and talk directly with those in the know.
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 'Umami - The World' DVD Offer Returns!
Due to unexpectedly high demand, we are giving subscribers another opportunity to obtain a copy of our 'Umami - The World' DVD, which offers a comprehensive overview of umami and its role in contemporary cuisine, as well as an extensive reference section, with information on umami rich foods. Again, the offer is available o n a first come first served basis, with 100 copies up for grabs, so click on the link below straight away to get your copy!
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Report on the Workshop on Umami Taste Consciousness held in Quito, Ecuador on 20 July 2006
Ecuador is the latest country to wake up to the taste of umami, thanks to a seminar held in the countr's capital, Quito in July 2006. It brought together a panel of food experts from Ecuador, elsewhere in South America, the USA and Japan in order to explore different aspects of the fifth taste, including its importance in food in general, and traditional South American cuisine in particular.
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Report on the Umami Open Symposium held on 17 June 2006 at the Panasonic Center, Tokyo, Japan
We frequently bring you reports from countries around the world that are waking up to the importance of umami, but what about the country that first discovered and named the fifth taste? A recent high profile seminar in Tokyo aimed to get the Japanese back in touch with what is officially recognized as one of the country's greatest scientific discoveries.
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 Renowned Japanese chef Yasuhiro Sasajima describes his experiences fusing Italian ingredients and techniques with the ingredients and principals of traditional vegetarian shojin cuisine, which has its roots in Kyoto, and was originally consumed by Buddhist monks as a sign of their devotion. You may not be surprised to learn that umami played an important role in his odyssey. |
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Umami - The Movie!
The Umami Information Center presents an exciting opportunity to obtain a copy of our ‘Umami - The World' DVD, which offers a comprehensive overview of umami and its role in contemporary cuisine, as well as an extensive reference section, with information on umami rich foods. This offer is strictly limited, so click on the link below straight away to make sure you get your copy! |
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 Report: Umami Symposium at the Future of Food Engineering Conference, Warsaw. 26-28 April 2006
Always willing to travel the world in pursuit of new perspectives on umami, the UIC Website Team journeyed to Warsaw to attend a symposium on the fifth taste – and sample some umami rich Polish delicacies! |
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 REPORT: The 100th Kyoto Cuisine Grand Exhibition Visitors were given a taste of umami at the 100th Kyoto Cuisine Grand Exhibition, a showcase of all that is uniquely fascinating about the cuisine of Japan 's ancient capital held on 10 and 11 December 2005 in the city's International Exhibition Hall. |
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 An Introduction to the Art of the ‘Konbulier'
Konbu, or kelp, has the highest level of free-found glutamate of any foodstuff, and its umami-rich flavour is often used to make dashi or stock, which forms the basis of many Japanese dishes. Here, Mr. Takashi Okui, President of Okui Kaiseido Ltd., explains why there is more to konbu than meets the eye, with a variety of factors affecting the character of each specimen. |
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 Report of the ‘Taste Consciousness: Umami' workshop held in the Hotel Melia Lima, Peru on 5 August 2005
Umami has not traditionally been a commonly used word in Peru, but a considerable step towards rectifying this was taken recently as the result of a workshop on the topic of the fifth taste and molecular gastronomy in general. |
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- Read the last in our series of reports from the ‘New Frontiers of Taste' event at the 2005 Cheltenham Science Festival
| Heston Blumenthal - A True Genius
The celebrated Chef and Owner of the ‘Best Restaurant in the World' discusses molecular gastronomy, umami and the future of food.
|  | Ichiro Kubota - Umami Made Simple
The Executive Chef of London's Umu restaurant explains what umami means to him, and the part it plays in Kyoto style cuisine.
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Isake - Raise Your Glass to Umami and Sake
Three innovative sake sommeliers show how umami is an intrinsic part of the sake drinking experience.
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 Although interest in and knowledge of umami is continually increasing amongst many different people all over the world, one field where it seems to be becoming an especially popular topic of discourse is in the appreciation of wine, and particularly the skilful pairing of food and wine. |
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 The Umami Information Center is offering FREE* copies of "Umami The World" to all those who register with us. As stocks are limited, this compact guide to the world of Umami is only available to a limited number of lucky individuals. Register with us now!
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 Great culinary tips from experts at Polish conference
Interest in umami seems to be spreading throughout the world! In the wake of the 'New Frontiers of Taste' event at the Cheltenham Science Festival in the UK earlier in the month ( click here for details), June 28 saw another event getting to grips with umami. |
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 Food experts gather at Cheltenham Science Festival to explore the
‘taste of the future’.
On the evening of 9 June, the pioneering ‘New Frontiers of Taste’ event, a highlight of the Cheltenham Science Festival, set out to explore the realm of taste, more specifically what it is exactly that makes something taste delicious, and discuss the future of gastronomy. |
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 - Professor Edmund T. Rolls
Professor Rolls was billed as someone who would take the audience on a ‘journey through the science of pleasure’, and at the end of his 10 minute talk on the subject, the Cheltenham audience can certainly be said to have travelled a long way towards an understanding of how taste affects our body, and in particular why umami has a unique effect on both our taste buds and our brains.
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 - Getting to Grips with Umami"I usually love quirky ideas about food," said Stefan Gates, food writer and self-confessed 'gastronaut', as he began his talk at the 'New Frontiers of Taste' Event held in Cheltenham, UK, on 9th June 2005 (click here to read an overview of this event), "so it annoys me to admit that amongst this array of umami-loving panelists, I'm a bit of a sceptic." Stefan went on to explain, in his own inimitable style, why he wasn't entirely convinced that umami is a fifth basic taste. |
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 Shanghai Blues
Chinese
There is no doubt that Chinese cuisine is becoming increasingly hip at the moment, in the UK and elsewhere?and in the words of one restaurant critic, "London is in the throes of a ... dim sum explosion."
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