Umami Seasoning Day is July 25th
In celebration of Umami Seasoning Day, our Corporate Executive Chef created custom recipes of traditional favorites enhanced with an umami twist. Explore the essence of umami and appreciate its impact on culinary experiences worldwide by trying these delicious recipes.
About Umami Seasoning Day
Umami Seasoning Day is a celebration deeply rooted in the history and values of Ajinomoto Health & Nutrition and the Ajinomoto Group.
Learn more about our journey with umami as an organization in the timeline below:
Umami Seasoning Day commemorates a foundational moment in the history of Ajinomoto Health & Nutrition and the Ajinomoto Group. In 1908, Dr. Kikunae Ikeda identified glutamate, an amino acid found in traditional Japanese seaweed broth, as the source of umami, the savory fifth taste. This discovery led to the founding of Ajinomoto Co., Inc. and the introduction of monosodium glutamate (MSG), the world’s first umami seasoning, in 1909.
Since then, the Ajinomoto Group has remained at the forefront of amino acid research, pioneering innovations that support our mission to help people eat well and live well. Umami Seasoning Day honors this legacy by recognizing umami’s essential role in enhancing flavor and enriching the global culinary experience.
More About Chef Chris
Chef Christopher Koetke is the Corporate Executive Chef for Ajinomoto Health & Nutrition North America, Inc. (AHN), where he utilizes his culinary expertise and creativity to create dishes that showcase AHN’s diverse portfolio of solutions and ingredients.
Chris is recognized as an expert on umami, kokumi, and the culinary applications of amino acids. He frequently contributes to panels, seminars, and publications aimed at a wide range of audiences, from students to industry professionals. His global culinary perspective, shaped by a passion for international cuisine and travel, continues to inform his innovative approach to flavor development.
Prior to joining AHN, Chris was the Executive Chef at Les Nomades in Chicago and worked at the renowned restaurant Le Francaise. He also led the Kendall School of Culinary Arts as executive director, hosted a national television cooking show, contributed to leading culinary newspapers and trade publications, and co-authored the culinary textbook, The Culinary Professional.
Chris holds an MBA from Dominican University and his BA in French Literature from Valparaiso University. His professional accolades include the Outstanding Alumni Award from the Brennan School of Business at Dominican University, an Alumni Achievement Award from Valparaiso University, and a Worldchefs Educator Award. Most recently, he was inducted into the Honorable Order of the Golden Toque, the highest recognition of culinary excellence in the United States. This prestigious honor is reserved for chefs with over 20 years of distinguished service and is limited to 100 lifetime members.
Chris is a Certified Executive Chef, Certified Culinary Educator, and a member of the Honorary American Academy of Chefs. Outside of work, Chris is a Sherry wine aficionado and loves to write with antique pens.
Chef Christopher Koetke is the Corporate Executive Chef for Ajinomoto Health & Nutrition North America, Inc. (AHN), where he utilizes his culinary expertise and creativity to create dishes that showcase AHN’s diverse portfolio of solutions and ingredients.
Chris is recognized as an expert on umami, kokumi, and the culinary applications of amino acids. He frequently contributes to panels, seminars, and publications aimed at a wide range of audiences, from students to industry professionals. His global culinary perspective, shaped by a passion for international cuisine and travel, continues to inform his innovative approach to flavor development.
Prior to joining AHN, Chris was the Executive Chef at Les Nomades in Chicago and worked at the renowned restaurant Le Francaise. He also led the Kendall School of Culinary Arts as executive director, hosted a national television cooking show, contributed to leading culinary newspapers and trade publications, and co-authored the culinary textbook, The Culinary Professional.
Chris holds an MBA from Dominican University and his BA in French Literature from Valparaiso University. His professional accolades include the Outstanding Alumni Award from the Brennan School of Business at Dominican University, an Alumni Achievement Award from Valparaiso University, and a Worldchefs Educator Award. Most recently, he was inducted into the Honorable Order of the Golden Toque, the highest recognition of culinary excellence in the United States. This prestigious honor is reserved for chefs with over 20 years of distinguished service and is limited to 100 lifetime members.
Chris is a Certified Executive Chef, Certified Culinary Educator, and a member of the Honorary American Academy of Chefs. Outside of work, Chris is a Sherry wine aficionado and loves to write with antique pens.
