UMAMI IN JAPAN, KOREA, AND SOUTHEAST ASIA

摘要

Umami is a new word but an old taste. Wide use of umami in daily dishes is common to Asian countries, although people in different regions have different methods to add umami. A brief history of umami in Japanese cuisine, especially in Japanese stock called, dashi, which is prepared with dried bonito, seaweed, and mushroom, is introduced in this review. Fermented condiments of both liquid and paste have a long history in Japan, Korea, and Southeast Asian countries. Umami and these fermented condiments are also intro- duced here to learn how people in each country have developed different ways to add umami to their dishes.