×ãÇò¾º²ÊÍƼö

“Umami” is the fifth basic taste, following sweetness, saltiness, sourness, and bitterness. It is found in various ingredients and is particularly valued in Japanese cuisine, where “dashi (soup stock /broth)” is used to enhance umami. In recent years, umami has gained international recognition and has been embraced by cuisines around the world.

Among the many ingredients rich in umami substance, dried kombu (kelp) is one of the most widely used. This article focuses on kombu¡¯s umami, explaining its uses and its many varieties.

Kombu is a type of seaweed that is primarily harvested in Japan, particularly in Hokkaido and parts of the Tohoku region.

Kombu is rich in glutamic acid (glutamate), an amino acid that is a key umami component, making it an essential ingredient for preparing dashi (Japanese soup stock).

In addition to its umami, kombu is highly nutritious, containing abundant vitamins and minerals. Due to its nutritional value, it is sometimes referred to as ¡°The Vegetable of the Sea.¡±

The tradition of using kombu for making broth is not exclusive to Japan. For example, in Korea, broth made from kombu is called ¡°dashima¡± and is commonly used in soups and hot pot dishes.

In China, kombu is known as ¡°haidai¡± and is often used in dishes that highlight its texture or as an ingredient in traditional Chinese medicine.

Globally, it is estimated that around 20,000 species of seaweed exist, but only about 50 species, including kombu, are commonly consumed as food.

Traditionally, the four basic tastes recognized by humans were sweet, salty, sour, and bitter.

However, Japan has long had a culture of using dashi (broth) in cooking, valuing umami as an essential taste distinct from the other four. While umami has been an integral part of Japanese cuisine, it was often perceived overseas as a complex mix of multiple flavors rather than a distinct taste on its own. This perception persisted until very recently.

A major breakthrough came about 25 years ago when researchers discovered that the human tongue has specific receptors for umami. This breakthrough led to global recognition of umami as the ¡°fifth basic taste.¡±

One of the most prominent sources of umami is kombu. Kombu dashi has been used in Japanese cuisine for centuries, providing a rich depth of flavor with minimal seasoning and serving as a fundamental element of traditional Japanese cooking.

The umami component of kombu was discovered in 1908 by Dr. Kikunae Ikeda of Tokyo Imperial University. He had studied in Germany in 1899, and that experience had a significant impact on his research leading to the discovery. Driven by a desire to elevate Japanese dietary standards to those of the West, Dr. Ikeda began analyzing kombu’s flavor compounds.

His research confirmed that the key component responsible for kombu¡¯s umami is glutamate, a type of amino acid essential to human health. Dr. Ikeda named this fifth taste ¡°umami.¡±

Dr. Ikeda obtained a patent for monosodium glutamate (MSG), derived from wheat, which was later commercialized as ¡°×ãÇò¾º²ÊÍƼö^?.¡± This revolutionary seasoning quickly gained worldwide popularity and continues to be widely used today.

Reference:

Kombu contains glutamate, one of the three major components of umami. In addition to glutamate, other key umami substances include inosinate, found in katsuobushi (dried bonito flakes), and guanylate, found in dried shiitake mushrooms. These components play a crucial role in enhancing the flavor of various dishes.

When glutamate and inosinate are combined, the intensity of the umami increases significantly.

This phenomenon, known as the ¡°synergistic effect of umami,¡± has been a fundamental principle in Japanese cuisine, where dashi is often made using both kombu and katsuobushi.

Since the discovery of umami receptors on the tongue, scientific research has continued to uncover the roles of the three major umami components and other compounds that contribute to the flavor of food.

Kombu is not only used for making dashi (broth) but can also be cooked and enjoyed on its own. Here are some ways to enjoy kombu.

Kombu dashi is known for its delicate and refined flavor. Simply adding 1% kombu to water is enough to add umami easily. Additionally, simmering the kombu enhances its umami even further, creating a richer and deeper taste.

Compared to dashi made from katsuobushi (dried bonito flakes) or niboshi (dried sardines), kombu dashi requires less effort, making it easy to prepare at home. It pairs well with various dishes, especially in hot pots, miso soup, clear soup (osuimono), and Shojin (Buddhist vegetarian) cuisine.

Because of its subtle yet rich umami, kombu dashi does not overpower other ingredients, making it ideal for dishes that highlight the natural flavors and aromas of fresh ingredients.

Kombu is a highly nutritious, delicious, and healthy ingredient widely used in cooking. Various Japanese dishes make use of kombu, offering diverse flavors and textures.

This dish consists of sardines wrapped in kombu and secured with kanpyo (dried strips of kanpyo gourd), then simmered in a sweet and savory sauce. It is a traditional part of osechi-ryori, the special dishes eaten during Japanese New Year celebrations, where herring is sometimes used instead of sardines.

Sardines contain inosinic acid, another key umami component, which blends harmoniously with the umami of kombu, creating a richer, deeper flavor.

Oden is a long-loved Japanese simmered dish featuring a variety of ingredients such as kombu, chikuwa (fish cakes), konjac (jelly made from the konjac root), and daikon radish.

Kombu is also used in the broth, enhancing the dish with its umami. This makes oden a flavorful and comforting dish, perfect for colder seasons.

Tsukudani is a traditional Japanese preserved food made by simmering seafood, vegetables, or other ingredients in a sweet and savory sauce until well-seasoned.

There are said to be 118 varieties of tsukudani, with kombu being one of the most popular ingredients.

Even within kombu tsukudani, there are many variations such as shio kombu (salted kombu), kakugiri kombu (cubed kombu), and shiso kombu (kombu flavored with perilla), each offering distinct flavors and textures.

Tororo kombu is made by compressing layers of kombu into blocks and shaving it into thin, delicate strands. It has a silky texture and a soft, melt-in-your-mouth quality.

It is often used as a topping for udon(noodles) or clear soups and is also commonly wrapped around onigiri (rice balls) for added flavor and nutrition.

Today, umami has spread not only throughout Japan but across the globe. Recent studies have demonstrated that glutamate plays a crucial role not only in taste perception but also in nutrition and physiological health.

Furthermore, various foods consumed worldwide contain not only glutamate but also inosinate and guanylate¡ªthe three key components that stimulate umami receptors on the tongue.

Our world is once again undergoing a major culinary transformation. The rise of mobile devices has significantly changed our eating habits, from home-cooked meals to takeout.

With an increasing variety of ingredients and dishes available, easy access to information, and a growing understanding of nutrition, our relationship with food is evolving.

Additionally, social media has enabled people to share recipes online regardless of location. As diets become more sustainable and plant-based, AJI-NO-MOTO^? continues to support people in enjoying meals more flavorful than ever before.

In response to these changes, the ×ãÇò¾º²ÊÍƼö has launched the ¡°Oishiku Meshiagare!¡± Project, honoring its legacy while supporting easy, affordable, and well-balanced meals that can be enjoyed and shared every day.