Umami is the fifth basic taste which Japanese discovered. Full of knowledge on umami from cultural standpoint and scientific analysis.

To learn “umami”, the Umami Information Center always includes tasting of umami rich soup stocks and foods in the lecture. Let’s try umami.

Synergistic effects are brought by combination of umami substances. Moreover, using umami enables healthy effects such as decreasing salt intake and promoting saliva secretion.

Information on ingredients rich in glutamate, inosinate and guanylate.

In each country and area of the globe, there are various umami-rich ingredients which imparts deliciousness.

Japanese cuisine is precious culture which we are proud of. Dashi is the base of the cuisine. Data and cooking method of dashi are here.