Equivalent Umami Concentration

Equivalent Umami Concentration (EUC) is a formula to quantify umami concentration from different umami…

Meat Aging and Umami

In order to grasp the foundation of umami in post-mortem meat, it is necessary to delve into two distinct dynamics…

Cheese Aging and Umami

Aging is a crucial step in developing unique flavors and enhancing umami characteristics in cheeses. During the aging…

Protein, Peptide, and Amino Acid

Proteins, peptides, and amino acids share interconnectedness in their chemical structure and…

Yellowtail and Seasons

The flavor of fish meat undergoes variations throughout the year as a result of fluctuations in water temperature…

Jamón Serrano Aging and Umami

Jamón serrano is a traditional Spanish dry-cured ham that undergoes a meticulous aging process, resulting…

Increase in Umami through Cooking

Umami substances are naturally present in various ingredients, such as certain proteins, aged…

Salted Squid “Shiokara”

Fermented seafood boasts a rich and extensive past. Dating back to the 3rd century B.C., Erya, the earliest known…

Umami in Dried Shiitake Mushrooms

Dried Shiitake Mushrooms

Umami 101: The Basics

What is Umami?