Symposium on Japanese "umami" flavor in London

A symposium is held at Japan House in London on March 11, 2024, on the complex "umami" flavor produced by "dashi" soup stock and fermentation, both key elements in "washoku" Japanese traditional cuisine. Japanese chefs based in Europe served seafood from Japan to food company officials and journalists to mark the 10th anniversary of the registration of washoku cuisine on the UNESCO Intangible Cultural Heritage list.

• Product Code
• ILEA002448199

• Registered date
• 2024/3/12 00:00:00

• Credit
• Kyodo / Kyodo News Images

• Media source
• 2024 Kyodo News

• Media size
• 3948 × 2806 pixel

• Resolution
• 240 dpi

• Deployment size
• 1.33(MB)*

• Special instruction

*File size when opened in Photoshop, etc.