December 2025

Enriching the joy of meals through umami—Japan Airlines’ “JAL Cuisine in the Stratosphere "Co-starring our STAN Chefs!" by RED U-35” offered in Premium Economy and Economy Class on international flights, is an initiative that realizes well-being through satisfying meals.
Umami is a taste deeply rooted in Japan’s traditional food culture, which is proudly shared with the world. Meals that make full use of its profound appeal are not only delicious and health-conscious, but also provide a sense of comfort and satisfaction to both body and mind.
Umami Information Center supports this initiative by providing umami-related expertise.

Umami Menus Created by a New Generation of Chefs

apan Airlines is serving signature umami-themed dishes onboard, devised by chefs under 35, who compete in the biggest culinary competition in Japan: RED U-35. By maximizing umami, these dishes bring new value to inflight dining. New menu items will continue to be introduced over time.
We hope that messages from the chefs and delicious inflight meals will enrich your umami experience in the sky.

Scheduled Menus and Chefs for December–February Service

The Noto Peninsula, which suffered severe damage from the earthquake on New Year’s Day 2024. Step by step, and with strength, it is moving toward recovery. Nanao City in Noto is the hometown of both chefs and the place where they have their restaurants. You can enjoy the dishes of Chef Kawashima and Chef Kurokawa, which convey the unique charm and resilience of Noto—a region that has long coexisted with nature and fostered a rich food culture.

Please Watch the Video Featuring Chefs Kawashima and Kurokawa

In the video, Chef Kurokawa introduces a seafood pasta packed with umami, using  Ishiri – a traditional fermented squid seasoning from Noto. He says, “It’s key to a good dashi when using shrimp or crab, or any kind of fish. Then, Adding the umami of ishiri on top that, it turned out even more delicious than I had expected. I realy hope everyone will try it!”
Meanwhile, Chef Kawashima reimagines a pairing of the beloved nikujaga everyone knows with rice from a new perspective, with a focus on umami.
First, about the rice, he explains: “The rice features the flavor and aroma of gobo (burdock root), and by sprinkling an extra touch of bonito flakes — ‘oi-gatsuo’ — so the umami really explodes in your mouth.” Regarding the dish as a whole, he says: “Then, I top it with a potato sauce. I created it this way so you can enjoy the meat, vegetables, and rice together with that sauce.

Well-being Expanded Through the Use of Umami

Using umami helps reduce salt and calories while enhancing both taste and flavor, leading to healthier and more satisfying meals. Today, umami is drawing attention from chefs and academics around the world.
We hope you’ll take the opportunity to learn about umami, taste it, and discover its remarkable appeal.

Learn more about umami

What is Umami | Umami Information Center

Master Umami and Transform Your Food

Umami Clips | Umami Information Center

Find out more about Japan Airlines’ initiatives

JAL | International Flights RED U-35 × Well-being