Figure 3From: Seaweeds for umami flavour in the New Nordic CuisineDashi 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.).Back to article page