Abstract
Instruction including taste comparisons between "Umami" seasoning and traditional soup stocks were conducted to see the effect on sense of taste and recognition of junior high school students. Test group received instructions including taste comparisons, whereas control group received instructions without taste comparisons. The changes of both groups were examined by sensory and recognition tests which were conducted before and after these instructions. Results were as follows: 1. Discriminating ability of taste for "Umami" seasoning was much lower than those for traditional soup stocks. It showed significant increase for test group after instructions. 2. Nearly half the students preferred "Umami" seasoning to traditional soup stocks, and showed no change even after taste comparisons. 3. The recognition of soup stock materials or ready-to-eat foodstuffs was unchanged by instructions.
