Dried shirasu (Whitebait)

Dried shirasu, mostly juvenile Japanese sardines and Japanese anchovies, is made by boiling the fresh fish in salt water or by steaming, then drying them. These contain the umami compounds inosinate and glutamic acid. As time elapses, the amount of the umami compound inosinate falls in raw fish. But by applying heat soon after the fish are caught, the movement of enzymes that break down inosinate is suppressed. This means much of the inosinate remains in the fish.

Levels of naturally occurring glutamate（mg/100g）：40
Levels of naturally occurring inosinate（mg/100g）：240