Dr. Ikeda presented his discovery at the 8th International Congress of Applied Chemistry, Washington-USA, and defined Umami as follows: “Those who pay careful attention to their tastebuds will discover in the complex flavor of asparagus, tomatoes, cheese & meat, a common & yet absolutely singular taste which cannot be called sweet, or sour, or salty or bitter…”
Umami gained global scientific acknowledgement as the “5th Basic Taste”
2. Indonesia too has rich Umami-tasting foods, such as tempeh, belacan (shrimp paste) and tauco (fermented beans used as seasoning)
4. Breast milk is in fact rich of Umami taste. Read the facts on umamiinfo.com
5. Aji-no-moto® (MSG) is source of Umami taste, as it contains 78% of glutamate, 12% of sodium, and 10% water.
2. Umami improves living quality of senior patients in hospitals
3. Umami improves the taste of hospital menu to help speeding up patients’ recovery
4. Umami helps in low sodium diet
3. Umami Magazine
7. Glutamate Information
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