Umami emerged from Japan's culinary culture to become the fifth basic taste, and its star ingredients are attracting worldwide attention. A Japanese company expanded katsuobushi production to Spain, allowing the food to make its way onto menus across Europe. Kombu kelp is inspiring top chefs in New York. When rehydrated, dried shiitake mushrooms offer an umami-packed meaty texture loved by vegetarians. Discover more about a Japanese phenomenon that's taking the world by storm.

いま世界の料理界に定着しつつある日本語「うま味」▽甘味、酸味、塩味、苦味に続く、５つ目の味として国際的に認知。