What You Need to Know
Cold-water extraction of glutamic acid from kombu (Laminaria japonica) followed by heat-activated inosinic acid release from katsuobushi (smoked, fermented skipjack tuna) through enzymatic conversion of IMP.
Forms the flavor foundation for clear soups, nimono, and premium sauces where delicate umami is paramount.
Key Parameters
Temperature
70°C
65°C - 75°C
Time
3min
2min - 5min
Equipment
Donabe (earthenware pot)Ami shakushi (perforated ladle)Housou cloth
Steps
- 1.
Clear suimono (Kaiseki cuisine): Flavor carrier without visual interference
- 2.
Chawanmushi base (Edo period): Delicate egg custard seasoning
The Science
Primary Reaction
Maillard Reaction