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)

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