What You Need to Know
Osmotic diffusion extracts water-soluble glutamic acid (primary umami compound) and adenosine 5'-monophosphate (AMP) without activating bitter-tasting alginates or polyphenols that heat would release.
Creates a delicate, pure umami base for dashi without the astringency of hot-brewed kombu, ideal for chilled applications.
Key Parameters
Temperature
5°C
0°C - 15°C
Time
12 hours
4 hours - 24 hours
Equipment
Glass containerFine mesh strainer
Steps
- 1.
Hiyashi dashi (Japan): Base for chilled noodle broths
- 2.
Umami martini (Modernist bars): Clear umami enhancement
The Science
Primary Reaction
Extraction of glutamates and nucleotides