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.
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.
Information on ingredients rich in glutamate, inosinate and guanylate.
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
A special lecture "Umami Seminar and Demonstration Class" was held in Peru
A special lecture "Umami Seminar and Demonstration Class" was held at the university Católica del Peru in Lima, Peru, in collaboration with three popular chefs.
The 22nd Shizuoka Forum on Health and Longevity, Umami Luncheon Seminar
Shizuoka Forum on Health and Longevity was set up to promote academic research on health and longevity in Shizuoka prefecture to make progress in human resources and to announce the latest scientific study results about the construction of "the health...
Umami Lecture 2017 Niigata Cuisine WorkshopーYUKIHIRA noKAI
Umami Lecture 2017 Niigata Cuisine WorkshopーYUKIHIRA no KAI was held at Hotel Nikko Niigata on November 15th. Dr. Ninomiya, director of the Umami Information Center, delivered basic umami information with tasting of dried tomato, kombu dashi, katsuo dashi, vegetable soups,...
Umami Culture around the World
In every country around the globe, there are various umami-rich ingredients that impart deliciousness to food.
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 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?
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.