The fifth taste “Umami”

On December 2013, Japanese traditional food culture was added to the World Heritage List.
One of the big feature of Japanese traditional food is using broth of dried bonito and dried sea weed.
And this broth has the taste named “umami”.

Many people know sour, salty, sweet, and bitter taste. But there is one more taste “umami” is exist. It was first found in 1908th by Japanese scientist, and recognized in 2002th. The reason why it takes so long time to recognized is before 2002th, there is no actual proof about the receptor which taste “umami”.

Nowadays, “umami” become popular in many countries.
And knowing about “umami” is make you healthy. Because if the foods have “umami” taste, we can cut down on salt and decrease food intake by increase eating satisfaction.

The famous Japanese food which use “umami” taste is Shojin Ryori.
Originally, Shojin Ryori is Buddhist monk food. The greatest feature of Buddhism is “ahimsa” (not kill anything).
So, Shojin Ryori use only vegetables, not to use meat and fish. Also Shojin Ryori use every bit of ingredients and well use for “umami”.

Shojin Ryori is not using many salt or other seasonings. It uses broth of dried sea weed and brings out the natural flavors out of the ingredients in food.

In Japan, there are some places which you can cook and have Shojin Ryori, but I want to recommend the temple in Tokyo.
Because in this temple, you can have Shojin Ryori inside the temple. So, you can have healthy food and feel calm.
If you have chance to come Japan, why don’t you experience ??
https://cultual-experience.japonist.jp/精進料理/