Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae ...

Bonito flakes: These tissue-thin ... Soy sauce, or shoyu, is one of the pillars of umami flavor in Asian cooking. Fermentation breaks down the proteins in the soybeans and wheat used to make ...

A company called Muso makes organic umami purees from soy sauce and koji-cultured rice designed to add flavor and tenderize foods. Yamaki makes dashi sachets and various sized packages of bonito ...

Bonito flakes: These tissue-thin ... is one of the pillars of umami flavor in Asian cooking. Fermentation breaks down the proteins in the soybeans and wheat used to make soy sauce into amino ...