- What is UMAMI?
- UMAMI is the fifth basic taste other than sweet, sour, bitter and salty. It is recognized by researchers and chefs around the world. It is a background flavor that enhances the taste of other ingredients.
- How was UMAMI discovered?
- The UMAMI taste was first discovered in 1907 by a Japanese research scientist named Dr. Kikunae Ikeda. He was the first to isolate the flavor as being distinctly different from the 4 tastes that were universally known at the time; sweet, sour, salty and bitter. Dr. Ikeda identified the brown crystals that were left behind after evaporating large amounts of kombu broth, a Japanese type of seaweed, as being glutamate. The glutamate that came from kombu was indeed the essence of the savory flavor that Dr. Ikeda had recognized in other foods as well, and he coined this new taste UMAMI.
- Other than AJI-NO-MOTO, where can you find UMAMI taste?
- UMAMI occurs naturally in many foods. The UMAMI taste in AJI-NO-MOTO comes from the glutamate produced from corn. The same glutamate can be found in seaweed, ripe tomatoes, broccoli, cheese, meat and many other foods.
- In what ways has man instinctively increased the UMAMI taste in his food?
- Ripening : We have learned to wait for fruits and vegetables to ripen before eating them to maximize their taste. Ripe produce contains the most glutamate, the source of the UMAMI taste. Aging : Man has also learned that by aging meat, it will create a more concentrated flavor. This enhanced taste come from the increase in glutamate. Fermentation : The process of fermentation was discovered as a way to increase flavor. Fermentation helps to turn milk into cheese, grapes into wine, and wheat into beer; the process increases the presence of glutamate, the source of deliciousness.
- Why is AJI-NO-MOTO called UMAMI SUPER-SEASONING?
- AJI-NO-MOTO is the original seasoning that first featured the UMAMI taste, and it continues to be the best selling brand of its kind. It contains the same UMAMI essence as you can find in many foods. Simply add AJI-NO-MOTO to your dishes, and enjoy the UMAMI taste that you’ve been looking for!
AJI-NO-MOTO is the UMAMI Super-Seasoning
How would you describe the savory taste when you bite into a ripe tomato? How would you call the savory flavor found in aged Parmesan cheese? It is an enjoyable yet elusive flavor that we call UMAMI; it is also the essence of AJI-NO-MOTO!
The flavor of UMAMI stems from glutamate, a common amino acid found in protein-containing foods and the human body. Therefore, UMAMI can be found in vegetables, fruits, meat, fish, and many other foods, even in mother’s milk. It is a savory flavor that gives food a depth of character. When glutamate reaches our taste buds, our brain identifies the delicious and fulfilling taste triggering us to smile in satisfaction.
Before UMAMI was identified nearly 100 years ago, people have unknowingly enjoyed UMAMI in daily meals for centuries by consuming glutamate rich foods. UMAMI intensifies within any of the processes of ripening, aging and fermentation. The craving for UMAMI has also aided people to apply these processes to many foods to bolster the UMAMI flavor. Nowadays UMAMI is recognized as the fifth basic taste by researchers and professional chefs and you can find it easily in every AJI-NO-MOTO package.
AJI-NO-MOTO…the beloved essence of UMAMI.