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Umami is directly related to our ability to detect glutamate in food. It is rightfully so called the fifth taste. The most umami dense food is Kombu seaweed. But it can be boosted even further like in Dashi. To make Japanese stock called Dashi, you need Kombu (kelp seaweed) and Katsuobushi (bonito flakes) in equal proportions of weight. Then a Synergistic effect happens, and our perception of glutamate increases thanks to the reinforcing action of the inosinate or nucleotides from bonito flakes.

In a complex french broth, where there are many ingredients, the same effect happens but on a lower scale. Vegetables bring glutamate and meat brings inosinate.

Big thanks to DR KUMIKO NINOMIYA
Umami center : https://www.umamiinfo.com/
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