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Cup and spoon to enhance salty taste

Photo taken on Sept. 9, 2025, in Tokyo shows a spoon and a cup developed by Kirin Holdings Co. that enhances the taste of saltiness and umami of low-sodium foods with the power of electricity.

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Cup and spoon to enhance salty taste

Photo taken on Sept. 9, 2025, in Tokyo shows a spoon and a cup developed by Kirin Holdings Co. that enhances the taste of saltiness and umami of low-sodium foods with the power of electricity.

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Cup and spoon to enhance salty taste

Photo taken on Sept. 9, 2025, in Tokyo shows a spoon and a cup developed by Kirin Holdings Co. that enhances the taste of saltiness and umami of low-sodium foods with the power of electricity.

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Low-salt ramen with spoon to enhance salty taste

Photo taken on Dec. 3, 2024, in Tokyo shows Electric Salt Spoon, a tableware-type device developed by Kirin Holdings Co. that enhances the salty and umami taste of low-sodium foods with the power of electricity, and a bowl of ramen with 30 percent less salt than regular ramen developed by Ippudo, Japan's nationwide Hakata ramen chain, to go with the spoon.

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Kirin to sell spoon to enhance salty taste

Photo taken on May 20, 2024, shows a spoon developed by Kirin Holdings Co. that uses a faint electrical current to enhance salty and umami flavors, with online sales of the product to start the same day priced at 19,800 yen ($125). Meiji University Professor Homei Miyashita, who jointly developed the technology, won the Ig Nobel Nutrition prize in 2023.

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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.

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West Japan farm develops giant "shiitake" mushroom

Yasuhiro Takano, president of mushroom producer Takano Kinoko Plant in Tokushima ciy, western Japan, shows off a box of his giant "shiitake" mushrooms on May 21, 2015. Takano spent 12 years developing the new variety, which averages about 15 centimeters in diameter and contains three times as much "umami" tasty flavor as the conventional shiitake. Tokushima Prefecture is Japan's largest producer of raw shiitake. (Kyodo) ==Kyodo