Umami Database

Umami Database

Have you ever wondered how much umami is in certain foods? The Umami Database will be one of the sources to find the answer.


Amino acids in foods have two types. The first type is amino acids that are joined to build proteins. The other type is free amino acids which are dispersed. While protein has no taste, free amino acids have a taste. Free glutamate is one of the representative umami taste substances. In the Umami Data Base, there is the score of free glutamate and other free amino acids which impart their taste to foods. In addition, there are inosinate and guanylate scores which increase umami with their synergistic effect.
Please view the contents on our website: What is Umami? → Umami Basics → Umami and aging/fermentation → Connection between protein and free amino acids.

For amino acids which build protein, please refer to the Standard Tables of Food Composition in Japan (compilation of Ministry of Education, Culture, Sports, Science and Technology).


Scores from public academic papers
Scores analyzed by a research laboratory upon the request of the Umami Information Center

The number of items in the database

About 800 items are listed in the Umami Database.

How to use the Umami Database

The Umami database is free of charge.
Continue by clicking the "Explore Data" button below.
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Listed data

Food group Description
1 Grains Barley, Buckwheat, Rice and so on
2 Potatoes and starches Potato, Sweet Potato, Yam and so on
3 Sugar and sweets Honey
4 Beans Soybean, Soy milk and so on
5 Seeds Chestnut, Gingkonut, Sesame seeds
6 Vegetables Asparagus, Avocado, Brocolli, Cabbage, Garlic, Pumpkin, Tomato, Turnip and so on
7 Fruits Apples, Banana, Dried persimon, Grapes, Watermelon, Yuzu and so on
8 Mushrooms Shiitake Mushrooms (fresh and dried) , Porcini, Truffle and so on
9 Algaes Kombu, Nori, Wakame and so on
10 Fish and shellfish Crab, Ikura, Fugu, Octopus, Salted Squid, Sardin, Shrimp and so on
11 Meat Beaf, Chicken, Cured Ham, Pork and so on
12 Eggs Egg of Silkie Fowl, Hen’s Egg and so on
13 Dairy Breast Milk, Cow’s Milk, Cheddar Cheese and so on
14 Oil and Fat Olive Oil
15 Pastry No data
16 Beverages Green Tea, Japanese Sake, Wine and so on
17 Seasonings and Spices Bouillon, Fish Sauce, Soy Sauce, Miso and so on
18 Processed Food Salted olieve
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How to use the umami scores in the Umami Database

A note about Units of Measurement and Abbreviations

Contents The scores of 20 free amino acids and 2 nucleotides are listed in the database.
Units of Measurement Throughout the content, scores are listed as weights measured as mg (milligram(s), 1/1000 gram) in 100 g of an edible portion of each food.
Expressions of scores A blank column means no data in the source.
0 (zero) means not detected in the analysis.
Remarks The score with no remark is a score for the edible portion of the sample food.
Scores from the non-edible portion are mentioned as e.g. lotus roots (skin).
Abbreviations Amino acids and nucleotides are shown using the abbreviations below.
Asp: Aspartate
Thr: Threonine
Ser: Serine
Asn :Asparagine
Ile :Isoleucine

IMP: Inosinate
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