Nordic Dashi

Once one has realized that it takes two components, namely, glutamate and one or more ribonucleotides, to make a clear dashi with good umami, there is nothing to stop one from improvising with local ingredients. These can be chosen by consulting the tables at the back of the book. And then, armed with knowledge of the synergistic properties of umami, all that remains is to experiment with different combinations and methods of preparation until the desired taste is achieved. It becomes an exciting venture into the realm of molecular gastronomy.