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The Power of Washoku: Facts about Umami
Tuesday, June 8, 2021 | 7:00 pm - 8:00 pm
This program builds on a similar event from summer 2020 titled “The Power of Washoku: You Are What You Eat” as we continue our conversation about Japanese food education. As the popularity of Japanese cuisine has increased in the U.S., the word umami has gained notoriety. It was first identified in 1908 by Japanese chemist Kikunae Ikeda, who is one of the two founders of the Ajinomoto Group, a Japanese food and biotechnology corporation. Umami is often described as the fifth basic taste after sweet, sour, bitter, and salty. In this interactive and informative session, you will learn about umami from both a historic and scientific background. This year, we are inviting Ana San Gabriel with Ajinomoto Co., Inc and we will demystify the essence of Japanese foods, while learning about a balanced diet.
You will learn:
- Basic information about nutrition
- What is Umami? – Discovery and influence in the culinary world
- How to balance your meal from a Japanese perspective
Date and Time
Tuesday, June 8
7:00 – 8:00 p.m. (CDT)
Wednesday, June 9
9:00 – 10:00 a.m. (JST)
Location
Zoom Meeting
What is Washoku?
Washoku, traditional Japanese cuisine, is one of the healthiest foods in the world. Washoku is one of the most aesthetically beautiful cuisines in the world, also reflecting nature and Japan’s stunning four seasons. It is well known that Japanese have high life expectancy and washoku was registered as a UNESCO’s Intangible Cultural Heritage in 2013.
Speaker
Ana San Gabriel, D.V.M
Associate General Manager, Science Group, Global Communications Department, Ajinomoto Co., Inc
Maiko KobayashiJASDFW staff
This event is supported through the CGP Salary Assistant Grant for U.S.-Japan Community Grassroots Exchange Program.