Umami

Salted Squid “Shiokara”

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

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…

Jamón Serrano Aging and Umami

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

Equivalent Umami Concentration

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

Perception of Umami in Different Countries

The presence of umami taste has been recognized for centuries, but its precise…

Umami in Dried Shiitake Mushrooms

Dried Shiitake Mushrooms

Protein, Peptide, and Amino Acid

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

Increase in Umami through Cooking

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

Sweet, Sour, Salty, Bitter, and Umami

Evolution of Our Tastes