Food science of Dashi and Umami taste

6Citations
Citations of this article
40Readers
Mendeley users who have this article in their library.

Abstract

Umami is a basic tastes, along with sweet, salty, bitter and sour, which is imparted by glutamate, one of the free amino acids in foods. Since its discovery of umami by a Japanese scientist in 1908, umami is now perceived globally a basic taste. Recent collaboration among chefs and researchers on traditional soup stocks showed a difference in taste profiles of Japanese soup stock ‘dashi’ and Western style soup stock. The free amino acids profile's indashi and soup stock showed how Japanese have traditionally adopted a simple umami taste. The exchange of knowledge on cooking methods and diverse types of umami rich foods in different countries displays the blending of the culinary arts, food science and technology for healthy and tasty solutions. Since Japanese cuisine ‘WASHOKU’ was listed in the ‘Intangible Heritage of UNESCO’ in 2013, many people in the world now have great interest in Japanese cuisine. One of the unique characteristics of this cuisine is that ’dashi’ is an indispensable material for cooking a variety of Japanese dishes. Many chefs from Europe, US and South America have come to Japan to learn Japanese cuisine in the last 10 years, and umami has become recognized as a common taste worldwide. Researchers and culinary professionals have begun to pay attention to the traditional seasonings and condiments rich in glutamate available throughout the world.

Author supplied keywords

Cite

CITATION STYLE

APA

Ninomiya, K. (2016). Food science of Dashi and Umami taste. Yakugaku Zasshi. Pharmaceutical Society of Japan. https://doi.org/10.1248/yakushi.16-00057-1

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free