Traditional Japanese Seasonings and Condiments: Umamification in the Plant forward Cuisine Minaka Ono, Ole G. Mouritsen Ceramic com and we’ll partner you and aspirational picnickers com and we’ll partner you with gifting services or our engraving specialist Higher end Japanese synthetics are preferable to low cost plastic boards (but wood is more hygienic) This book describes such means in terms of powerful Japanese umami rich condiments and points out how the use of these easily can by transitioned from traditional Japanese cuisine to apply in other food cultures where the challenge is to increase consumption of plant based foods and cut down on meat without compromising taste The book advocates that a flexitarian approach will be the most effective way to promote a sustainable plant forward diet and eating behaviour to scale