UMAMI & KOJI?
The four basic tastes of sweet, salty, sour, and bitter have been the basis for how many people think of food. But in Japan, umami, the “fifth taste,” has shaped Japanese culinary culture for centuries. In this section, we help you discover the secrets of umami and how it's used in Japanese food.
Experience UMAMI with
Japanese fermented seasonings
MIRIN SWEET SEASONING
What is UMAMI & KOJI?
2024.01.16 - 02.29
An artisanal UMAMI experience awaits
with Japanese ingredients and fermented seasonings.
Learn about four Japanese fermented seasonings
essential to Japanese cuisine and UMAMI.
Check out recipes using Japanese ingredients and fermented seasonings
straight from Chef Kono, the judge for UMAMI MATCH.
Yuzu & Soy Sauce
Scallops have an incredibly unique, umami rich flavor. I love eating them raw to experience their soft texture and richness. I add soy sauce to increase their complexity and natural sweetness as well as to bring out their light, buttery flavor. Adding the rice vinegar alongside the soy sauce, further increases the soft sweetness of the dish for a well rounded, delicious experience.
Chef in Charge
Atsushi Kono is a renowned Japanese chef & Yakitori master. He opened his restaurant "Kono" in NYC's Chinatown in 2021. It was featured in Bon Appétit Magazine as one of the best restaurants of 2023.
A cooking showdown featuring
three chefs from diverse
backgrounds who battle it out to
see who can make the most
Discover how to unlock
umami using Japanese
ingredients and fermented seasonings.
Each round features a different theme: the perfect bite, Japanese scallops, and a signature dish.