Lecture: Japanese Food Culture

“What is the Food Flavoring Umami?”

Lecturer: Mr. UJI, Hiroaki (Managing Director of Ajinomoto Foods Egypt S.A.E.)

運動会あいさつ

May 24, 2016 @ 6:00 pm – 8:00 pm  @JF Cairo Library

Lecture will be in English with Arabic interpretation.

 

Umami, the greatest wisdom discovered by Japanese to “eat deliciously”

The most important element for the taste of washoku is dashi stock. It is the base for miso soup and clear soup, and is the cornerstone of flavor that determines the taste of various dishes including stewed dishes and ohitashi.

http://www.maff.go.jp/e/japan_food/washoku/umami.html

JF Cairo Library’s theme of May ” Japanese Cuisine” :
http://jfcairo.org/blog/2016/05/10/japanese-cuisine-healthy-and-tasty/

ِAbout Umami, Umami Global Website (Ajinomoto):
http://www.ajinomoto.com/features/aji-no-moto/en/