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Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, in particular umami, that humans crave as an evolutionary trait, but which plants generally lack due to fundamental plant biology. Food cultures like the traditional Japanese and other vegetarian or flexitarian Asian food cultures have over millennia developed means to umamify vegetables. This book describes such means in terms of powerful Japanese umami-rich condiments and points out how the use of these easily can by transitioned from traditional Japanese cuisine to apply in other food cultures where the challenge is to increase consumption of plant-based foods and cut down on meat without compromising taste. The book advocates that a flexitarian approach will be the most effective way to promote a sustainable plant-forward diet and eating behaviour to scale.
Minaka Ono, MSc, is a Japanese researcher with a deep passion for integrating the learnings from traditional Japanese food culture into the green transition. Her love for food was first inspired by her grandmother, who lives in the mountains of rural Japan, preparing meals from ingredients she grows or forages herself. Raised in Nagoya, the birthplace of the distinctive dark hatcho miso, Minaka's early life was steeped in Japan's culinary traditions. After first moving to Tokyo for her bachelor studies, she later furthered her education in Food Innovation and Health at the University of Copenhagen, where she discovered a profound interest in umami research and connected with Ole G. Mouritsen. During her time in Copenhagen, Minaka also developed a passion for capoeira, the Brazilian martial art, which became an integral part of her life. The practice of capoeira enhanced her physical and mental awareness, complementing her academic pursuits. Minaka's love for food extends towards the connection with Nature; she sees herself as a 'professional eater,' appreciating the simplicity and connection between Nature and food made by heart. Through her work and personal experiences, she continues to explore the intersection of culture, food, and sustainability, with a particular focus on Japanese food culture to be the bridge between traditions and innovations.
Ole G. Mouritsen, PhD DSc dr.h.c. FRS-DK, is a research scientist and professor emeritus of gastrophysics and culinary food innovation at the University of Copenhagen, Denmark. He holds an honorary professorship with the University of Melbourne, Australia. His scientific work has focused on basic sciences and their applications within the fields of physical chemistry, biophysics, biomedicine, and food. He is the recipient of numerous prizes for his research work and for research communication. His extensive list of publications includes six monographs co-authored with chef Klavs Styrbæk, which integrate scientific insights with culinary perspectives and have been nominated several times for Gourmand Best in the World Awards. Currently, Ole is president of The Danish Gastronomical Academy and past director and founder of the national Danish centre Taste for Life, a cross-disciplinary centre that aims to foster a better understanding of the fundamental nature of taste impressions and how we can use this knowledge to make much more informed and healthier food choices. For many years, Ole has been fascinated with the Japanese culinary arts and explaining the extent to which their techniques and taste elements can be adapted for the Western kitchen. In recognition of his efforts, he was appointed in 2016 as a Japanese Cuisine Goodwill Ambassador by the Japanese Ministry of Agriculture, Forestry, and Fisheries, and in 2017 the Japanese Emperor bestowed upon him The Order of the Rising Sun, Gold Rays with Neck Ribbon, Kyokujitsu chujusho ?????.
Introduction.- Elements of Japanese Cuisine and Food Culture.- Concepts of Taste and Flavour.- Overview of Japanese Seasonings and Condiments with Umami Potential.- Stock.- Koji-based Condiments.- Seafood Condiments.- Seaweeds.- Vegetables and Legumes.- Fungi.- Tea.- Toppings.- Japanese Cooking Practices for Umamification.- Comparison with Western Seasonings and Condiments.- Possibilities for Product Innovation.- The Final Words.
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