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Figure 3 | Flavour

Figure 3

From: Seaweeds for umami flavour in the New Nordic Cuisine

Figure 3

Dashi based on three different seaweed extracts. Left: Konbu dashi from Saccharina japonica. Middle: Traditional Japanese ichiban-dashi from konbu and katsuobushi. Right: Nordic dashi from dulse (Palmaria palmata). For illustration, a piece of dulse is left in the dulse dashi. (Photography: Jonas Drotner Mouritsen.).

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