02697nas a2200529   4500000000100000000000100001000000100002008004100003260000800044653001600052653001500068653001200083653001000095653001800105653002000123653001500143653001100158653001000169653002200179653002000201653001100221653001500232653001000247653001000257653001400267653001200281653001800293653001800311653001800329653002900347653001100376653001000387653001400397653002400411653002200435653001000457653001500467653001100482653001000493100002000503245004200523856015100565300001400716490000800730520140900738022002002147       2016                            d  coct10aAmino acids10aCondiments10aCooking10aDashi10aFood Analysis10aFood technology10aGlutamates10aHumans10aJapan10aJapanese (people)10aNutritive Value10aReview10aSoup stock10ataste10aUmami10acondiment10aCooking10aFood Analysis10afood handling10aglutamic acid10aglutamic acid derivative10aHealth10ahuman10aKnowledge10anutritional science10anutritional value10ataste10aTechnology10atrends10aumami1 aKumiko Ninomiya00aFood Science of Dashi and Umami Taste  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84989324654&doi=10.1248%2fyakushi.16-00057-1&partnerID=40&md5=d4f4c15028ff40b71f6c0c3d0ec5826a  a1327-13340 v1363 aUmami 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.  a00316903 (ISSN)