Foods with high umami content
Types of umami and typical foods with high umami content
The main umami substances, glutamic acid, inosinic acid, and guanylic acid, are found in various ingredients and foods.
Foodstuffs
Glutamic acid: found in a variety of foodstuffs, including vegetables, meat, and fish. Kelp, tomatoes, green peas, asparagus, broccoli, etc.
Inosinic acid: found in animal foodstuffs such as meat and fish. Pork, chicken, beef, bonito, sardines, dried bonito flakes, etc.
Guanylic acid: dried mushrooms such as dried shiitake mushrooms. Dried porcini, dried shiitake mushrooms, etc.
Traditional foods
Umami substances increase with ageing and fermentation and are also present in fermented foods and seasonings. This is because the proteins in ingredients such as soya, seafood, and meat are broken down during the fermentation and ripening process, increasing the amount of glutamic acid.
Cheese, Cured ham, Anchovies, Tempeh, Marmite, Soy sauce, Miso, Natto, Oyster sauce, Kimchi, Fish sauce, Nampura, Nuoc mam is fish sauce in Southeast Asia, etc.
Dashi (soup stock) and bouillon
Vegetable bouillon, bouillon
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