Latest Activity

January 2023

Students of Tohoku University took a scientific approach to Japanese food culture.

The first-year students from various faculties learned the theory and practical science of umami in dashi.

January 2023

Special umami lecture to nutrition students

UIC provided umami lecture and experiment to the nutrition students.

January 2023

UIC had “UMAMI and Plant Based Foods” webinar again

Chefs said “Excellent” to the webinar.

December 2022

A scientist and a chef met to discuss the wonders of umami and dashi

Two specialists gave rich talks on the appeal of umami-rich dashi, in webinar and on the website.

December 2022

Symposium on MedDiet and Washoku in the 22nd IUNS-ICN

UIC held a symposium "Mediterranean and Japanese diets, two healthy gastronomic cultures with a strong umami base".

October 2022

The Umami Lecture at Niigata Cooking Technical School

Young people studying at culinary school experienced umami.

September 2022

Online Lecture "Umami substances that enhance koku of food - how to utilize them in cooking"

UIC had an online lecture at 2022 Annual Meeting of the Japan Society of Cookery Science.

August 2022

Online Lecture "To Eat Deliciously, Forever - Explanation of the Function of Umami Substances"

UIC had an online lecture for Annual Conference 2022 of the Japan Dietetic Association.

June 2022

Umami lecture at Kagawa Nutrition University

We provide umami science to the students who study to be dietitians.

June 2022

The 11st Global Ham Congress in Spain

UIC had a lecture on umami and koku in Segovia.