Did you know that sushi can be an ally to your health?

The secret lies in umami, the fifth taste of the human palate, present in ingredients such as kombu seaweed and fish.

São Paulo, October 2025 — On Sushi Day, celebrated in Brazil on November 1st, lovers of Japanese cuisine have another reason to celebrate: the dish goes beyond flavor and can bring health benefits. Balanced consumption of sushi can, for example, contribute to strengthening the immune system and controlling bad cholesterol (LDL). Behind this combination of pleasure and nutrition is umami, the fifth basic taste of the human palate, which awakens the senses and unites flavor and well-being.

Sushi is one of the most striking examples of the umami taste. Present in key ingredients of the preparation, such as kombu seaweed, fish, seafood, and rice seasoned with vinegar, it is enhanced by foods rich in the amino acid glutamate. The substance acts on the palate, providing the characteristic sensation of satisfaction and balance. The discovery and dissemination of umami, more than a century ago, gave rise to the Ajinomoto Group, a leader in amino acids and the main company responsible for spreading knowledge of the fifth taste in the world.

“With a strong presence in Asian cuisine, the seaweed that wraps sushi is rich in minerals and vitamins that contribute to the proper functioning of the body. Kombu, for example, is one of the main sources of umami flavor and aids digestion, intestinal health, and calcium production. In addition, vitamins such as K, A, C, E, and B12, present in these ingredients, help strengthen the immune system, have antioxidant action, promote metabolism, and contribute to healing. All this reinforces the role of sushi as a tasty and functional choice,” explains Mariana Rosa, nutritionist and Scientific Communication Manager at Ajinomoto do Brasil.

Sustainable Development Goals

Ajinomoto do Brasil develops projects and actions aligned with the 17 Sustainable Development Goals (SDGs), defined by the United Nations (UN), which aim to achieve a more equitable and sustainable world by 2030. Click here to learn more about these projects.

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UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by the Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami found the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of the taste for several minutes after ingestion of the food. To learn more, visit hmg-new.portalumami.com.br/wp/

About Ajinomoto do Brasil

Present in the country since 1956, Ajinomoto do Brasil is a benchmark in amino acids and widely known for its retail products, such as SAZÓN® Seasoning, MID® Soft Drinks, VONO® Soups and AJI-NO-MOTO® itself, in addition to operating in the food service segment (food away from home). The company offers high-quality products both for consumers and as inputs for the food, cosmetics, sports, pharmaceutical, animal nutrition and agribusiness industries. Its purpose is to contribute to the well-being of society, people and the planet using its expertise in “AminoScience,” the science of amino acids, from production to application, through a sustainable food system. To this end, it works with products developed from the Biocycle – a circular process of sustainable production – with less impact on the environment. With four factories in the interior of São Paulo and headquarters in the capital, it employs approximately 3,000 people and serves domestic and international markets. Globally, the Ajinomoto Group employs more than 34,000 people, has 117 factories, and its products are sold in over 130 countries. In 2024, it had global revenue of US$10.2 billion and national revenue of R$3.6 billion. For more information, visit www.ajinomoto.com.br.

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