Seaweeds for umami flavour in the New Nordic Cuisine

Table 2 Comparison of amino acid contents in dashi and various soup stocks

*Dashi* or soup stock	Glutamic acid (mg/100 g)	Aspartic acid (mg/100 g)	Alanine (mg/100 g)
Rishiri-konbu dashi ^a	22	16	1
Rausu-konbu dashi (traditional)^b	100	60	7
Rausu-konbu dashi (sous-vide)^b	145	85	20
Ichiban dashi ^c	25	18	4
Dulse dashi^b	40	27	25
Western chicken stock^d	18	6	11
Chinese tang (chicken base)^e	14	4	8

^aRecipe: 1.8 L of water and 30 g of rishiri-konbu. The konbu is soaked in the water, placed in a pan and heated to 60°C for 1 hour (K Ninomiya (personal communication) and [37]). ^bThis work. ^cK Ninomiya (unpublished data from the Umami Information Center). ^dFrom [45]. ^eFrom [46]. Note that the rausu dashi and the dulse dashi are prepared by using about twice as much seaweed per litre of water as that used for the rishiri dashi and ichiban dashi.

ISSN: 2044-7248