Umami Information Center

Umami Information Center

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  • Umami Basics
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  • What is Dashi
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  • Google Arts & culture
  • Youtube
  • Facebook Page
  • Instagram Page
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  • 日本語
  • Espanol
  • Umami Basics
    • What is Umami
    • Umami Tasting
  • Umami Rich Ingredients
      • Seafood
        • What is kombu(Kelp)
        • Katsuobushi(Dried Bonito Flakes)
        • Caviar,Ikura
        • Salted squid
      • Mushrooms
      • Dairy and Fermented Products
        • Miso
        • Cheese
        • Kimuchi
      • Vegetables and Beans
        • Tomates
      • Green Tea
      • Egg and Meats
        • Dry-Cured Hams
  • Umami Database
  • Umami Clips
  • Umami Culture around the World
  • What is Dashi
  • Local Cuisine in Japan and Umami
  • Umami Recipe
    • Recipes with Umami Ingredients
      • Chiceken Sautee cooked with tomates
      • Beef Steak with Mushroom Sauce
      • Steam Cooked Chinese Cabbage and Pork
      • Oil-free Carpaccio of Bonito and Onion
      • Steamed Sea Bream and Shimeji Mushrooms
      • Light Soup of Dried Shiitake Mushrooms and Vegetables
    • Umami-rich Recipes with Beef
      • Tagliata
      • Cold beef salad with tomato oil-free dressing
      • Ratatouille with Beef
      • Saltimbocca arrangement
      • Hamburg steak with shiitake mushroom
      • Fried beef and asparagus with miso sauce
    • Umami-rich Recipes with Pork
      • Pot-au feu of Dried Shiitake Mushroom and meatballs
      • Dried Curry and Rice
      • Srewed Lotus Roots and a Soft Boiled Cube of Pork
      • Fried Pork and Cabbage wirh Chili Oil
      • Steamed Pork and Clam with White Wine
      • Chinese-style Fried Pork
    • Umami-rich Recipes with Chicken
      • Stewed Chicken Wings and Garlic in Soup Stock with Vinegar
      • Honey Teriyaki Chicken
      • Cream Stew of Chicken and Chinese Cabbage
      • Chicken Breast Sautee with Anchovv Butter Source
      • Simmered Chicken Thigh and Shiitake Mushrooms
      • Ultimate Western Style Tsukume
    • Umami-rich Recipes with Seafood
      • Prawn and Chinese Cabbage Stir-frv
      • Grilled Tuna and Vegetables
      • Sea Bream and Cured Ham Carpaccio
      • Seafood Bowl
      • Sardines Stewed with Tomato
      • Grilled Horse Mackerel with Cheese Bread Crumbs
    • Expert's Recipes
      • “Terra” “Ame” Chef Hiro Sone’s Recipe
      • Nancy Reyes-Lumen's Recipe
      • “Hyotei (Kyoto)” Chef Yoshihiro Takahashi’s Recipe
      • “Manresa” Chef David Kinch’s Recipe
      • “SaQuaNa” Chef Alexandre Bourdas’s Recipe
    • Umami in Washoku
      • Spring
        • Sesame Vinegared Spring Vegetable and Wild Plants
        • Clam Cleae Soup
        • Umami-Rich Rice With Scallop and Chopped Green Vegetables
      • Summer
        • Japanese Style Marinated Summer Vegetables
        • Japanese Style Rei-men, Cold Noodles
        • Hamo Noppei-Jiru Style
      • Autumn
        • Marinated Shiitake Mushrooms and Komatsuna
        • Quick Pork Ribs and Autumn Eggplant Stew
        • Simmered Seabream
      • Winter
        • Clear Soup of Steamed Lotus Root Dumplings
        • Stewed Beef Sinew and Red Konjak With Sake
        • Soba, Buckwheat Noodles Served With Scallion Nanban Sauce
  • Talking about umami
  • Actvity
  • Academic Papers
  • Publications
  • FAQs
  • About us
  • Contact
  • Privacy Policy