In Search of Umami

In 1908, while researching the taste of dashi (a broth made from seaweed), Japanese chemist Ikeda Kikunae uncovered the chemical basis of a taste he named umami. Almost 80 years later, in 1985, umami was recognized as the fifth human taste, alongside the four traditional tastes of sweet, sour, salty, and bitter.

 

On this tour, you will delve deeper into the Japanese food and drink culture. You begin with the basics, by preparing an authentic dashi (broth), and you'll end with the epitome of Japanese cuisine, an exquisite kaiseki dinner on the last night of the tour. In between, there will be ample opportunities to try different dishes. From classics like sushi or tempura, to lesser known (and perhaps more challenging) delicacies like fugu (pufferfish) or funazushi (fermented carp).

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There will also be plenty of attention given to Japanese drinking culture. In Fukuoka you will get an introduction to sado, the traditional tea ceremony, while in Kyoto you will be able to discover the wonderful world of Japanese sake.

 

While the focus is on culinary exploration, there will also be opportunities to enjoy Japan’s scenic beauty, with visits to Miyajima, Kyoto, and Kanazawa. This journey is designed for those who truly appreciate Japanese cuisine and culture, offering a deep dive into flavours, traditions and some of the country’s most picturesque locations.

Prepare to eat, drink and discover Japan.