Nobuyuki Matsuhisa

It is now 36 years since I first began working as a chef outside Japan. In recent years, especially the increase in popularity of Japanese cuisine amongst customers is remarkable. Just as sushi has now entered international vocabulary amongst the world’s top chefs, umami is becoming part of the international language of cuisine. The fact that Japanese culinary culture is coming to be recognised in such a way makes me very proud. Umami, as part of dashi, is essential to Japanese cuisine. It is umami that maintains the balance between salty, sweet, sour and bitter; in short, you could call it the origin of ‘deliciousness’.