・Workshop for six culinary students from the Institute Paul Bocuse to develop umami recipes inspired by French traditional recipes. Students made their recipes with gastronomy expert Chef Florent Boivin, Chef and pastry consultant (Arome Paris) Keiko Nagae, and Umami Information Center Director, Kumiko Ninomiya, and Scientific Affairs Representative, Ana San Gabriel.

・Students were challenged to develop six recipes using umami ingredients; cheeses such as Roquefort or parmesan, nuts; shell fishes, scallops, oysters, and muscles; anchovies and flavorful mushrooms like shiitake, Murielle, or ceps; And vegetables such as green peas, asparagus and celery. The real test was for them to find the right balance of tastes. Umami had to be relevant but not overwhelming. All recipes were completely different with a very attractive presentation in most cases: