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Kombu brings glutamate and bonito flakes bring inosinate, which amplify each other. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.

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Dashi stacks two kinds of umami on purpose

Kombu brings glutamate and bonito flakes bring inosinate, which amplify each other

Japanese dashi is a stock of kombu seaweed and dried bonito flakes. Kombu is rich in glutamate and bonito in inosinate, and together the two compounds produce a savoury effect far stronger than either alone. The stock is drawn just below a simmer and strained, which is why it takes minutes rather than hours.

Where this comes from

Encyclopaedia Britannica

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Tags: dashi, umami, japan

Dashi stacks two kinds of umami on purpose: the short answers

Where does this come from, and can I check it?: Kombu brings glutamate and bonito flakes bring inosinate, which amplify each other. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?: Yes. It sits on the Food shelf, one of 1,090 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?: The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.