The main arguments for umamification being not only a necessary but also a viable way to promote a robust transition in our eating behaviour towards a more plant-forward, sustainable, and climate-friendly eating behaviour derive from fundamental plant biology on the one hand and human evolution and genetic heritage on the other hand. This brings umami and umamification of a plant-rich diet into focus as a way of minimising the consumption of meat without compromising taste. This approach calls for knowledge about how and from where to retrieve umami in our larder. Such knowledge can advantageously be learned from those food cultures that traditionally are based on a plant-rich diet, and which use specific umami-rich seasonings and condiments for umamification. The traditional Japanese food culture has a rich tradition for using such seasonings and condiments, and there is a good reason why the term umami first was clarified and proposed as a basic taste in the context of the versatile Japanese soup stock dashi.