UMAMI IN JAPAN, KOREA, AND SOUTHEAST-ASIA

Umami is a new word but an old taste. Wide use of umami in daily dishe s is common to Asian countries, although people in different regions h ave different methods to add umami. A brief history of umami in Japane se cuisine, especially in Japanese stock called, dashi, which is prepa red with dried bonito, seaweed, and mushroom, is introduced in this re view. Fermented condiments of both liquid and paste have a long histor y in Japan, Korea, and Southeast Asian countries. Umami and these ferm ented condiments are also introduced here to learn how people in each country have developed different ways to add umami to their dishes.