Umami Information Center

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Umami Basics
Umami Rich Ingredients
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Sharing umami with the world

UMAMI INFORMATION CENTER

In 1982, in order to disseminate information about umami globally, the Umami Information Center was founded with the support of The Umami Manifacturers Association of Japan.
We aim to provide accurate and useful information about umami to Japan and the world.

What is Umami

Umami is the fifth basic taste and was discovered by a Japanese scientist. Japanese people are full of knowledge on umami from both cultural as well as scientific standpoints.
Umami Tasting

In order to help people learn about the umami taste, the Umami Information Center always includes a tasting of umami-rich soup stocks and foods during our lectures. Let's try umami.
Umami-Rich Ingredients

Information on ingredients rich in glutamate, inosinate and guanylate.
Umami Database

Have you ever wondered how much umami is present in certain foods? The Umami Database will be one of the sources through which you can find the answer.
Umami founder Kikunae Ikeda

Monosodium glutamate (MSG) was discovered in 1908 by Kikunae Ikeda, a professor at the School of Science's Department of Chemistry at the Imperial University (now called The University of Tokyo).
What is Dashi

Japanese cuisine is an invaluable part of our culture, which we are proud of. Dashi is the base of this cuisine. Information on and cooking methods of dashi are given here.

Umami Information Center Activity

2023.06.29

The chairman of UIC held a lecture at an international symposium, Korea

Dr. Yamamoto explained on the properties of kokumi substances which are involved in the flavor enhancing effects of umami seasonings on food.
2023.04.30

Commentary to WHO’s guideline for salt reduction using LSSS

To improve the health condition of people around the world, the UIC is promoting "delicious salt reduction" using umami ingredients.
2023.04.18

New video - Closing in on the mechanism of how umami substances make food palatable

Prof. Takashi Yamamoto explains the interaction of umami substances and kokumi substances on tastiness.

Umami Culture around the World

In every country around the globe, there are various umami-rich ingredients that impart deliciousness to food.
Local Cuisine in Japan and Umami

There are a variety of local cuisines that have been passed down over generations all over Japan. Local cuisine has supported the lives of the people in the region while making the most of regional ingredients, and it makes use of umami-rich soup stock and the umami in seasonal ingredients.
Umami Rich Ingredients Kombu(Kelp)

Of all foods, kombu is the richest in glutamate, a component of umami and an essential ingredient in Japanese cuisine. In particular, kombu stock is indispensable for cooking vegetable dishes in Buddhist cuisine, which does not use meat and fish.
Umami Rich Ingredients Katsuobushi(Dried Bonito Flakes)

Along with kombu, katsuobushi is indispensable to Japanese cuisine. Bonito is rich in inosinate, a substance of umami. In combination with glutamate, the beneficial effects of umami are multiplied several fold. Japanese ichiban (primary) dashi uses this synergetic effect.
Umami Rich Ingredients Mushroom

Mushrooms come in various shapes and flavors. Raw mushrooms contain glutamate, a component of umami. Dried mushrooms are also rich in guanylate, another substance of umami.
Umami Rich Ingredients Shoyu(Soy source)

Soy sauce is a fermented condiment and seasoning sauce that plays a central role in Japanese culinary culture.
Umami Rich Ingredients Miso

Miso is one of the traditional Japanese fermented ingredient made from soybeans, koji and salt.Recently, it is often used not only in Japanese cuisine but also in Western cuisine. Miso is rich in glutamate which is one of major umami substances.
Umami Rich Ingredients Vegetables and Beans

Familiar vegetables contain glutamate, a constituent of umami. What types of vegetables have the highest umami content?
Umami Rich Ingredients Tomato

Tomatoes are rich in glutamate. The amount of glutamate reaches its peak as tomatoes ripen to a vivid red color.
Seasonings made of tomatoes are used around the world. Umami-rich tomatoes are an important part of the human diet.
Umami Rich Ingredients Cheese

Compare the umami substances of different types of cheese. Do you see a large difference in the amount of umami between fresh and matured cheeses?
Umami Clips

Knowledge about umami is explained with the help of video clips here. Let’s take a look.
Talking about Umami

Statements from culinary experts and researchers.
Smart Recipes with Umami

Find delicious recipes to make with umami.
Umami in Washoku

Find umami recipes by chefs who continue to innovate while protecting the tradition of Washoku, traditional dietary cultures of the Japanese.

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About Umami Information Center

Languages

Chinese（ZH-CN）
Chinese（ZH-TW）
English
French（FR）
German（DE）
Italian（IT）
Korean（KO）
Portuguese（PT）
Spanish（ES）
Thai（TH）
Vietnamese（VI）
日本語

Umami Basics
- What is Umami
- Umami Tasting
Umami Rich Ingredients
Umami Database
Umami Clips
Umami Culture around the World
What is Dashi
Local Cuisine in Japan and Umami
Umami Recipe
Talking about umami
PLANT BASED ✕ UMAMI
Actvity
Academic Papers
Publications
FAQs
About us
Contact
Privacy Policy