Does kelp not release dashi in the sea? What is the reason for that? 【Basic Knowledge】

Does the cell membrane break down to release umami? What is the mechanism behind the extraction of umami from kombu?

■Does kombu not release dashi in the sea? If umami components are being released from kombu, it wouldn't be surprising if there were a dashi aroma coming from the sea, but in reality, dashi does not come out in the ocean. The reason is that kombu is alive. Amino acids like glutamic acid, which are umami components, are trapped inside the cells. ■Why does dried kombu release dashi? To protect the essential amino acids for survival, kombu keeps them trapped in the cells while it is alive, but when it dies and dries, the cell membranes break down and the barrier is lost. Therefore, when soaked in hot water, glutamic acid dissolves and creates dashi. ■What role does kombu play in the sea? When kombu is present, plankton gathers around it, and small fish that eat the plankton also gather, enriching the ecosystem in the ocean. Additionally, through photosynthesis, it absorbs a large amount of CO2 and releases oxygen, contributing to the reduction of CO2 in the atmosphere and the purification of the sea. Please feel free to consult with us first.

Food ingredients (solid)Umamiseasoning