TY - JOUR
KW - Amino acids
KW - Condiments
KW - Cooking
KW - Dashi
KW - Food Analysis
KW - Food technology
KW - Glutamates
KW - Humans
KW - Japan
KW - Japanese (people)
KW - Nutritive Value
KW - Review
KW - Soup stock
KW - taste
KW - Umami
KW - condiment
KW - Cooking
KW - Food Analysis
KW - food handling
KW - glutamic acid
KW - glutamic acid derivative
KW - Health
KW - human
KW - Knowledge
KW - nutritional science
KW - nutritional value
KW - taste
KW - Technology
KW - trends
KW - umami
AU - Kumiko Ninomiya
AB - 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.
BT - Yakugaku Zasshi-Journal of the Pharmaceutical Society of Japan
DA - oct
DO - 10.1248/yakushi.16-00057-1
LA - Japanese
M1 - 10
N1 - Publisher: Pharmaceutical Society of Japan
N2 - 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.
PY - 2016
SP - 1327
EP - 1334
T2 - Yakugaku Zasshi-Journal of the Pharmaceutical Society of Japan
TI - Food Science of Dashi and Umami Taste
UR - https://www.scopus.com/inward/record.uri?eid=2-s2.0-84989324654&doi=10.1248%2fyakushi.16-00057-1&partnerID=40&md5=d4f4c15028ff40b71f6c0c3d0ec5826a
VL - 136
SN - 00316903 (ISSN)
ER -