The Japan Food Product Overseas Promotion Centre (JFOODO) has launched the “Unlock Umami” campaign in the US and Singapore. This campaign highlights the secrets behind the delectable flavours of Japanese cuisine, emphasising the synergy of Japanese food ingredients and fermented seasonings, including koji.
What exactly is umami? Japanese chef Nobu Matsuhisa says: “Umami adds depth and complexity to dishes, elevating them from good to unforgettable,” while American chef Alice Waters explains: “Discovering umami is like unlocking a hidden treasure chest of flavours in your kitchen.”
Umami is one of the five basic tastes, along with sweet, sour, salty, and bitter. It is often described as a savoury or meaty taste and is associated with foods that contain high levels of glutamate, an amino acid. Umami can be found in various foods such as meats, seafood, mushrooms, tomatoes, cheese, soy sauce, and certain vegetables like asparagus and spinach. It adds depth and richness to dishes, enhancing their overall flavour profile.
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