While umami is familiar to many cooks and chefs, koji remains relatively unknown. Koji, a fungus used in food fermentation, holds a crucial role in East Asian cuisine, being a basic component in the making of traditional foods like soy sauce, miso, sake, and mirin. This organism’s function involves breaking down carbohydrates and proteins in these ingredients into simpler sugars and amino acids, enriching flavours and aiding in preservation. Valued for its versatility, koji is cherished in culinary traditions for its capacity to heighten umami and craft intricate taste experiences. The Unlock Umami campaign has two objectives: “experiencing” and “understanding” the significance of umami in Japanese cuisine. The first objective, “experiencing” umami, will be realised through its restaurant campaign (see sidebar). In Singapore, media representatives had a taste of Japanese cuisine during an Unlock Umami seminar held last month. The seminar delved into the allure and advantages of combining Japanese food ingredients and fermented seasonings, providing insights and foundational knowledge about koji and umami. Attendees also had the chance to sample various foods showcasing Japanese ingredients and fermented seasonings.
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.
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.
