Latest Activity

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 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.

January 2022

Special lecture for students at Kyushu Women's University

Students who aspire to become nutritionists or home economics teachers learned about umami through practical class.

December 2021

Umami classes for junior high students

What is the mechanism behind the perception of "deliciousness"? How do we perceive taste? The junior high school students learned about them.

October 2021

The e-Book "Umami e Glutamato" is now available for free

It shares scientific knowledge related to glutamate and its functions, in Portuguese and Spanish.

October 2021

The Japanese Sake Fair 2021 held online

Unlike wine, sake has umami taste. Tips for pairing with food was introduced in the science talk show.

July 2021

Intensive class to learn dashi and umami at Tohoku Univ

“This is it. This is umami!” - Students from various departments experienced umami.