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What are the differences in umami components between kombu, katsuobushi, and dried shiitake mushrooms? 【Basic Knowledge】

Is the fat content of bonito flakes 3 to 11.8%? What is the other side of one of the three major umami foods?

■What are the three major umami components? The three major umami components refer to glutamic acid, inosinic acid, and guanylic acid. The representative foods for each are kombu, katsuobushi, and dried shiitake mushrooms. ■Are there any other characteristics besides umami components? Kombu contains a high amount of aspartic acid in addition to glutamic acid. Aspartic acid is an amino acid named after asparagus and is believed to be related to nitrogen and energy metabolism in the body. On the other hand, katsuobushi contains fat in addition to inosinic acid. ■What differences are there in the fat content of katsuobushi? In general, when examining about seven pieces of katsuobushi referred to as "arabon," the fat content varied from as low as 3% to as high as 11.8%. The guideline for a delicious fat content is considered to be around 3-10%. By the way, it was found that the umami component in dried shiitake mushrooms is mostly guanylic acid. Please feel free to consult with us first.