The Japan Society of Cookery Science Annual Meeting 2024
September 2024
On September 6-7, 2024, the Umami Information Center took part in the Japan Society of Cookery Science Annual Meeting 2024 hosted by the organization. This year's congress was held at Kamakura Women's University under the theme of “The Future of Culinary Science - Contribution to Family, Community, and Society.” More than 500 researchers, students and school officials took part in it.
(TOP IMAGE - Right to left: Dr. Toshiyuki Nishimura, the UIC chairman and Yasue Kido, the UIC director)
The Umami Information Center (UIC) set up a booth and introduced its activities with posters and video clips. Umami brochures, leaflets for children's nutrition education, and a booklet containing the late Dr. Kenzo Kurihara's article “Attractive character of umami spread in the world” were also distributed.
This year, UIC had booth activities from the viewpoint of those who teach about umami. Two posters were presented at our booth. One was a poster proposing an explanation of umami using dried tomatoes, “Umami, how do you explain it?” The other poster was “The relationship between umami and Koku,” explaining the factors that determine in the deliciousness of food, the characteristics of Koku perception, and the involvement of umami substances in the formation of Koku perception.
A new book written by the UIC chairman Dr. Toshihide Nishimura, “Oishisa no 9 Wari wa Korede Kimaru! - Factors that determine 90% of the deliciousness of food,” was also introduced at the UIC booth. The book was also sold at the book corner and attracted many visitors' attention.
Several speakers of the scientific lectures for the congress stopped by our booth, so we handed them umami brochures, paper materials, and so on. Our brochure “Umami” is a popular teaching material used in colleges and culinary schools as a scientific explanation of the fifth taste, and we receive requests from many teachers every year to provide it to them.
This year again, we have received many requests from teachers to provide the brochure as well as a leaflet for dietary education.
