Umami | Practical Usage at Home

Recently, foodies around the world have discovered the joys of “umami”, the so-called “fifth flavor” that has long been prized as an essential part of Japanese cuisine. “Umami” is an enigmatic taste sensation that lays beyond the familiar categories of sweet, salty, sour, or bitter. It’s been described as “meaty” or savory, and can be found in a wide array of ingredients and dishes from broth to cheese to smoked fish. To help demystify this dynamic flavor, JAPAN HOUSE presents a special tasting and lecture event dedicated to “umami”, guided by the acclaimed chef Ryohei Hayashi, founder of the Michelin-starred Tokyo restaurant Tenoshima.

In this lecture and demonstration, participants will learn to recognize “umami” in various dishes, and better understand its healthy effects and wide uses in everyday cooking. Chef Hayashi will share his own perspective on the fifth flavor and its complex yet satisfying character, and will impart tips for incorporating “umami” into your own kitchen. Don’t miss the chance to expand your palate and your mind with an adventure into the world of “umami”.

Note: Both sessions will offer the same program. This isn’t a full day program.

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Chef Profile

Ryohei Hayashi
Under the mentorship of Chef Yoshihiro Murata, Michelin three-starred chef of “Kikunoi”, Chef Hayashi was in charge of developing menus for Singapore Airlines and JR West, as well as banquet foods for international conferences and the Prime Minister’s office. He also engaged in Japanese food promoting events in more than 17 countries. In 2018, he left “Kikunoi” and opened his own restaurant “Tenoshima” in Aoyama, Tokyo. At his restaurant, he serves traditional dishes, while rediscovering the fascination of Japanese food culture, such as incorporating dried fish long-produced in Teshima. “Tenoshima” was awarded one Michelin star in 2020.

This event is brought to you by H.I.S. International Tours (NY) Inc. and co-sponsored by the Consulate General of Japan in Los Angeles and JAPAN HOUSE.