• J-Peaks

Interdisciplinary Research on Umami Components Derived from Milk: A Case Study of the Circum-Himalayan Region

ID: JPEAKS251

KeywordUmami seasonings; Fermentation and aging; Dairy-based foods; Circum-Himalayan region; Food culture d

Umami seasonings made by fermenting and aging plant or animal proteins—such as soy sauce, miso, fish sauce, and shrimp paste—are widely used in Japan, East Asia, and Southeast Asia. Although these seasonings show strong regional variation in acceptance and use, their overall cultural and chemical diversity remains poorly understood. In particular, fermented dairy products produced in parts of the Himalayan region and used as umami seasonings, such as aged cheeses, have received little scholarly attention.

This study focuses on the circum-Himalayan region, the western edge of the umami-seasoning cultural sphere. Through field research, it documents the production and use of dairy-based umami seasonings and quantitatively analyzes their umami components. By clarifying their characteristics, the project aims to deepen understanding of regional diversity in umami culture and contribute to discussions on sustainable food futures.

Date

2025.04.01～2030.03.31

Member

Coordinator : HOSHI Izumi