Umami Science

Contact Dr. Umami

Questions about the biochemistry, corrections to offer, fermentation experiments to share, or sake recommendations — reach out below.

What I respond to

• Technical questions about Japanese fermentation, sake chemistry, or food biochemistry covered on this site
• Corrections or challenges to the data — always welcome, with sources
• Questions about sourcing Japanese ingredients or fermentation equipment
• Media or podcast enquiries related to Japanese food science
• Research or collaboration enquiries from food science or nutrition contexts

What I do not respond to

• Unsolicited link exchange or guest post requests
• Product placement without prior agreement
• Requests for personalised recipe development or private consulting

Email