Latest Activity

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.

April 2022

Umami lecture for Woosong College, Korea

Korean students who study Japanese Culinary Arts experienced umami.

March 2022

The Umami Future Session 2022 – Report II

This is the second half of the report of “the Umami Future Session 2022”

March 2022

The Umami Future Session 2022 – Report I

It is the first half of the report on the symposium held on March 16, 2022.

February 2022

The Webinar for US chefs – Umami and Shojin Ryori

Shojin ryori is plant-based cuisine that gives you satisfaction without meat. Umami is the key to its delicious taste.

February 2022

The key is to reduce salt stealthily!? ~ Umami Webinar for dietitians 2022

How can we continue "delicious salt reduction" without stress? ~ Three specialists gave talks

January 2022

SHUN GATE Publishes Scientific Information on Umami and Koku in Three Languages, available online

Information on umami and koku, as well as delicious recipes are available.