Shrimp/Prawn

Many varieties of these crustaceans are found around the world, and have been enjoyed since ancient times. It is a convenient ingredient to use, and is used abundantly in many cuisines around the world, including French, Chinese and Thai. Shirmps and prawns contain an amino acid called glycin, and this, combined with glutamates and inosinates, serve to create a unique umami taste. South East Asia is home to a number of fermented seasonings made from shrimps and prawns, all of which are rich in umami.

Levels of naturally occurring glutamate（mg/100g）：120
Levels of naturally occurring inosinate（mg/100g）：90