Katsuobushi

The combination of katsuobushi and konbu are intimately associated with the concept of umami. Katsuobushi is rich in inosinate, about 474 mg per 100 g, which interacts synergistically with the glutamate in konbu. It is produced from bonito, called katsuo in Japanese, a fish related to mackerel and tuna. Bonito is preserved using no less than five different methods: it is cooked, dried, salted, smoked, and fermented. The great quantities of 5’-ribonucleotides contained in it are the result of this laborious and meticulous treatment. On the other hand, katsuobushi has only a little glutamate, about 23 mg per 100 g.