UMAMI

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UMAMI
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WHAT IS UMAMI?

• FIFTH TASTE
• FROM JAPANESE
• IN ENGLISH savory
• COME FROM GLUTAMATE, A TYPE OF AMINO ACID

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THE DISCOVERY

• JAPANESE SCIENTIST, DR. KIKUNAE IKEDA IN 1908.
• RESEARCHING THE TASTE OF KOMBU.
• DISCOVER GLUTAMATE THE MAIN ACTIVE INGREDIENT.
• TASTE COMMON IN OTHER FOODS

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CULTURE AROUND THE WORLD

• Umami food made from fermented beans and
  grains.
• Umami made from fermented fish, prawns and
  seafood.
• Umami food made from other ingredients.

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CULTURE AROUND THE WORLD

• ASIAN FERMENTED SEASONINGS

• THE WORLDWIDE PERMEATION OF THE UMAMI TASTE OF
  TOMATOES

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THE COMPOSITION OF UMAMI

• GLUTAMATE A TYPE OF AMINO ACID.
• MEAT,POULTRY,
• SEEFOOD, VEGETABLES

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THE COMPOSITION OF UMAMI

• THE NUCLEOTIDES
• INOSINATE, IN MEAT AND FISH. GUANYLATE, IN
  MUSHROOMS.
• COMBINING THESE DIFFERENT KINDS OF UMAMI

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UMAMI IS

• THE FIFTH TASTE
• SLOW TO CATCH ON IN OTHER WESTERN COUNTRIES.
• THE ANSWER OF HOW DELICIOUS A PIZZA IS, A STEAK,
  A SOUP OR A PIECE OF CHEESE.