"Umami" is the savory taste we experience in kombu (kelp) and katsuobushi (bonito) dashi. But did you know that umami is cherished not only in Japan, but also across the Tibetan Plateau and in the Himalayan highlands? This symposium focuses on "milk-derived umami" in this region and on the movements of people and knowledge connected with it, and explores them from multiple perspectives: linguistics, dairy science, religious studies, and cultural anthropology.
| 2026/11/08 | ||
| 10:00 - 10:05 | Opening Remarks | HOSHI Izumi(ILCAA) |
| 10:05 - 10:45 | Seeing through the Lens of Cheese: Toward a Trans-Himalayan Mapping of Umami | HOSHI Izumi(ILCAA) |
| 10:45 - 11:25 | Why Has Matured Cheese Developed on the Southern Slopes of the Himalayas?: From the Perspectives of Ecological Environment and Subsistence Structure | HIRATA Masahiro(ILCAA Joint Researcher；Obihiro University of Agriculture and Veterinary) |
| 11:35 - 12:15 | Boundaries of Tolerably Pungent Umami: Subsistence and East–West Divergence in the Trans-Himalayan Region | BESSHO Yusuke(ILCAA Joint Researcher；Komazawa University) |
| 13:10 - 13:40 | What Have Mountain Villages Eaten? Food, Livelihoods, and Mobility in Eastern Bhutan | ISHIUCHI Yoshiki(JSPS；Nagoya University) |
| 13:50 - 14:15 | Aged Cheese and Flavor Sensibility in the Arunachal Himalaya: The Umwelten of Fermentation, Rot, and Medicinal Herbs | NAGAOKA Kei(University of Tokyo) |
| 14:20 - 15:00 | Panel discussion (All participants) | |
| 15:00 - 15:25 | Q&A session (All participants) | |
| 15:25 - 15:30 | Closing remarks | HIRATA Masahiro(ILCAA Joint Researcher；Obihiro University of Agriculture and Veterinary) |