Exploring the Fifth Taste: The Journey of Umami

Welcome to our Journal.

I am currently working on introducing Japanese dashi — not merely as a cooking ingredient, but as a new kind of beverage.

Here, I will explore the fifth taste, umami, which lies at the heart of Japanese cuisine, while sharing the beauty of Japanese food culture. Through various Japanese ingredients, products, and dishes served in restaurants, I hope to introduce you to the food experiences found in different regions of Japan.

At the same time, I would love to hear about your own country’s food culture, and the ways you enjoy dashi and umami.

I truly believe that food has the power to bring people together across borders. Let’s enjoy this journey together.

Where to Begin

If you are new to this world, start with What is Umami? — the story of the fifth taste, discovered in a bowl of kombu broth in 1908. From there, What is Dashi? introduces the broth that forms the foundation of Japanese cooking.

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Eriko Abe is the founder of Bonito Japan Co., Ltd. and the creator of MIYABI FIVE ELEMENTS. Explore our Drinkable Dashi collection — natural, MSG-free, and served at Japan's finest hotels.