Corn

Originating in the Andes in South America, corn was brought to Japan in the 16th century. It is one of the three major crops of the world, together with wheat and rice.The delicious flavor of the edible sweet corn variety is thanks to the umami compound glutamic acid and the sweetness of sucrose. Corn kernels (endosperm inside) contain a large amount of mostly sugar, and corn germ contains a large amount of free-form amino acids and lipids. The sweetness and umami flavor in corn used for food decreases rapidly after being harvested. Therefore, it should be stored at low temperatures and eaten at an early date for best taste.

Levels of naturally occurring glutamate（mg/100g）：70~110