Umami Guide

Unctuous, fatty, meaty and flavorful.

Composed of 3 acidic compounds

1. Glutamic acid
2. Inosinic acid
3. Guanylic acid

Japan – Dashi

• Glutamic acid – Kombu
• Inosinic acid Katsuobushi (aka: bonito flakes)
• Guanylic acid – Dried Shitake (or Matsutake)

Western equivalent

• Glutamic acid – Dried Tomatoes
• Inosinic acid – Chicken Breast Meat (sub w/bone broth)
• Guanylic acid – Dried Morel Mushrooms (can sub w/Shitake, Porcini, Chanterelle)