An exhibition themed around umami, "NIPPON UMAMI TOURISM," is currently being held at d47 MUSEUM on the 8th floor Shibuya Hikarie.

Since its opening in 2012, the museum has been introducing the individuality of the 47 prefectures under various themes, from traditional crafts to creations by the younger generation, tourism and food culture. This time, the theme is "UMAMI," which originated in Japan and has now become a globally shared language, and the exhibition is designed to allow visitors to experience not only umami as a taste, but also the wisdom and culture passed down in the local areas of the 47 prefectures, as well as the food scenery of each region.

"Umami" is an essential taste for traditional regional cuisine, with bonito's "inosinic acid," kelp's "glutamic acid," dried shiitake mushrooms' "guanylic acid," and shellfish's "succinic acid." This exhibition will not only look at umami as a simple taste element, but will also focus on the indigenous "characteristics" of each region, such as its history, nature, culture, and lifestyle.

▲Exhibitions at the venue

Inside the venue, one local dish connected to the local climate of each of the 47 prefectures has been selected, such as "Iburi-gakko" from Akita, "San-go-hachi-zuke" from Fukushima, "Takomeshi" from Hyogo, and "Karashi Renkon" from Kumamoto. Each dish is carefully exhibited and introduced through photographs, videos, text, and relationship maps, along with the story of how it was first encountered and the background to the culture that gave rise to it.

In addition to exhibiting 47 local dishes, the event will also feature talks and workshops on various topics, such as "Japan's seaweed food culture" and "Considering local cuisine from the utensils used," with lecturers from various food-related fields offering opportunities to learn and think about umami.

▲"NIPPON UMAMI SHOKUDO" where you can taste the "umami" from all over Japan

In addition, the adjacent "d47 Shokudo" will be serving a special "Umami Teishoku" menu each month, where visitors can actually try local dishes introduced in the exhibition. Through the three experiences of "seeing," "participating," and "eating," the appeal of "Umami" will be conveyed from various angles.

Why not embark on a journey that starts with "umami"? The exhibition will run until September 15th.

NIPPON UMAMI TOURISM
Date: Friday, April 26, 2024 - Sunday, September 15, 2024
Time: 12:00-20:00 (last entrance 19:30)
Location: d47 MUSEUM (Shibuya Hikarie 8F)

Talks and workshops scheduled
DAY 1 6/15 (Sat) The role of media in communicating culture and the future
DAY 2 7/5 (Fri) Seaweed Food Culture in Japan
DAY 3 COMING SOON
DAY 4 9/8 (Sun) Thinking about local cuisine from the perspective of tools

Interviews and writing

Editorial Department: Takashi Fujii

Shibuya registrar. In addition to Shibuya of Culture information, seasonal news and topics, it will spell write that feel every day.