June 2026

The 2nd Umami Lecture has held at the Shinjuku Culinary Institute

“I had no idea there were so many different basic tastes in a tomato!”, one student remarked in amazement.

April 2026

Umami, Kokumi, and Koku: Unlocking the Deliciousness of Dry-Cured Ham

December 2025

Umami Lecture for Graduate Students of Otsuma Women’s University

This lecture offers a deep exploration of umami, combining both scientific knowledge and hands on sensory experience.

December 2025

Scientific Approaches to the culture of "Washoku"– Umami Lecture at Tohoku University

This lecture aims to help students understand and describe 'dashi' and 'umami' by combining knowledge with sensory experiences.

December 2025

Umami-Driven Inflight Meals by JAL, with Support from UIC’s Umami Expertise Vol.2

From December to February, the menu is supervised by two chefs based in Nanao City, Noto.

November 2025

Umami-Driven Inflight Meals by JAL, with Support from UIC’s Umami Expertise

October 2025

Special Lecture by Chairman Nishimura at Niigata Cooking Technical School

The students learned through the lecture and sensory experience how umami substances contribute to deliciousness.

September 2025

The Appeal of Umami – The Importance of Savoring

A lecture on umami was given to the residents of Musashino City.

August 2025

Participation in the 2025 Annual Meeting of the Japan Society of Cookery Science

We shared information on the enhancement effect of umami substances on Koku sensation and UIC’s research grant program with faculty members, researchers, and students.

August 2025

Dr.Nishimura Gave a Presentation at the 16th Pangborn Conference