All around the world there is a tradition of combining meat or fish rich in umami from the inosinate, and vegetables rich in free glutamate, in recipes for delicious dishes, stocks and stews.
The dashi stocks that are fundamental to Japanese cuisine are rich in glutamate from kombu seaweed and inosinate from the dried bonito flakes called katsuobushi, making the combination very high in umami taste.
Glutamate seasoning is the simplest, purest way to add umami to food
In Italian cuisine, tomatoes rich in glutamate are combined with beef to make delicious Bolognese sauce. The glutamate-rich cheese topping on a beef burger delivers a new dimension to the taste, with tomato ketchup adding further umami. We know that glutamate and inosinate work synergistically on the umami taste receptors, so we understand why a combination of umami taste sources gives delicious, balanced tastes.
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