Latest Activity

November 2023

Springer issued “Umami - Taste for Health”

It is an open access e-book, available to everyone for free.

October 2023

The Umami Lecture at Niigata Cooking Technical School 2023

UIC gave a lecture on umami basics to students who would work in the food industry.

September 2023

The Japan Society of Cookery Science Annual Meeting 2023

At the first real event held in four years, UIC worked to disseminate accurate and beneficial information concerning umami.

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.