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 ^cK Ninomiya (unpublished data from the Umami Information Center).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.

Mouritsen et al. Flavour 2012 1:4   doi:10.1186/2044-7248-1-4