Kakushi-aji ― ‘the hidden flavour’

International Journal of Gastronomy and Food Science 2026 Open access

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Authors: Minaka Ono, Ole G. Mouritsen
DOI: 10.1016/j.ijgfs.2026.101462
Cited by: 2
References: 38

Abstract

We propose that the Japanese expression kakushi-aji , meaning ‘hidden flavour,’ may serve as a helpful concept and framework for rationalising how to enhance the flavour of food preparations by using simple seasonings and condiments that have little or no flavour of their own. Examples include means of enhancing umami and koku perception.

Fields of Study & Subjects

Japanese History and Culture Jungian Analytical Psychology Psychedelics and Drug Studies

Publication details

Journal / source
International Journal of Gastronomy and Food Science
Publisher
Elsevier BV
Volume
44
Pages
101462–101462
Publication date
5 March 2026
Language
EN