Nordic Products for Synergistic Umami

Nordic Cuisine contains a number of ingredients that can furnish synergistic umami in dashi. Whereas native Nordic fungi like button mushrooms and cepes (porcini) appear to contribute little umami, ingredients like bacon, dried and salted chicken, and shrimp are rich in nucleotides. In particular, smoked and dried heads of small shrimp, as well as cured pork prepared like katsuobushi, provide an interesting Nordic counterpart to Japanese dashi ingredients.