Latest Activity

June 2023

The chairman of UIC held a lecture at an international symposium, Korea

Dr. Yamamoto explained on the properties of kokumi substances which are involved in the flavor enhancing effects of umami seasonings on food.

April 2023

Commentary to WHO’s guideline for salt reduction using LSSS

To improve the health condition of people around the world, the UIC is promoting "delicious salt reduction" using umami ingredients.

April 2023

New video - Closing in on the mechanism of how umami substances make food palatable

Prof. Takashi Yamamoto explains the interaction of umami substances and kokumi substances on tastiness.

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.