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Inosinate accounts for most of the umami in dried bonito (katsuobushi)

Umami Information Center

Umami Information Center
Tokyo , Japan

The process used to manufacture katsuobushi differs from the usual processing of dried fish, in that the fish is heated to almost 100℃. This heating deactivates the enzyme that breaks down inosinate content.

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  • Title: Inosinate accounts for most of the umami in dried bonito (katsuobushi)

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