Participation in the 2025 Annual Meeting of the Japan Society of Cookery Science
August 2025
The Umami Information Center (UIC) exhibited at the 2025 Annual Meeting of the Japanese Society of Cookery Science, organized by the Japan Society of Cookery Science, on August 30–31, 2025, and introduced its activities.
This year’s Annual Meeting, held at Tokai Gakuen University Nagoya Campus, was themed “Rediscovering Culinary Techniques and Tools” and attracted many researchers and members of the academic community. At UIC’s booth, a wide range of visitors stopped by, including professors who provide guidance on dashi, umami, taste, and nutrition, as well as students, Japanese cuisine chefs, and corporate researchers.
At this year’s booth, we were able to provide visitors with the opportunity to experience the “enhancement effect of umami substances on Koku sensation” using reduced-salt miso-dissolved broth. They compared two versions: one with umami substances* added and one without, both based on miso-dissolved broth containing 0.5% salt equivalent (about 40% less salt than typical miso soup). Participants expressed surprise and showed a look of understanding at the difference in taste. Afterwards, lively discussions were held on the enhancement effect of umami substances, providing an opportunity for visitors to gain a deeper understanding.
*monosodium glutamate, disodium inosinate, and disodium guanylate mixture.
In addition, we announced the launch of a research grant program starting in April 2026 to scientifically clarify the social value, psychological impact, and behavioral changes associated with the basic taste “umami” (application period: October 1–December 31). We distributed flyers and provided explanations to ｆaculty members and researchers, which attracted significant interest.
UIC also offers its original publications free of charge. At the booth, we introduced the booklet “UMAMI,” the leaflet “What is umami?” (for food literacy and taste education for children), “What Is Umami, Do You Know?” and the book “umami: THE FIFTH TASTE”. The booklet “UMAMI,” in particular, is highly regarded as a scientific resource explaining the fifth taste and is widely used as teaching material at universities and technical schools. This time as well, it received many requests along with the food education leaflet.
For details on UIC’s original publications, please click here.