What is
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.

KOJI

×

Japanese
Ingredients

UMAMI
& Healthy


UMAMI
& Healthy

Experience UMAMI with
Japanese fermented seasonings
×
Japanese ingredients.

SOY
SAUCE

MIRIN SWEET SEASONING

MISO

RICE
VINEGAR

What is UMAMI & KOJI?

Restaurant Campaign

2024.01.16 - 02.29

An artisanal UMAMI experience awaits
with Japanese ingredients and fermented seasonings.

UMAMI
101

Learn about four Japanese fermented seasonings
essential to Japanese cuisine and UMAMI.

SOY
SAUCE

See More

MIRIN SWEET
SEASONING

See More

RICE
VINEGAR

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UMAMI Dish

Check out recipes using Japanese ingredients and fermented seasonings
straight from Chef Kono, the judge for UMAMI MATCH.

Yuzu & Soy Sauce
Scallop Ceviche

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

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.

UMAMI MATCH Popular chefs battle it out to see who can make the most delicious, umami-packed meal using Japanese fermented seasonings!

A cooking showdown featuring
three chefs from diverse
backgrounds who battle it out to
see who can make the most
umami-packed dishes!

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.