Compare ingredients of dashi Compare ingredients of dashi

The dashi of Japan, bouillon from France, Chinese tang?ingredients and uses may differ, but all are indispensable to their respective cuisines. Analysis of their content reveals all to be rich in the umami substances glutamate and inosinate, and all are striking in their intense taste. Both east and west make clever use of umami.
Japanese dashi is simple, composed mainly of glutamate, inosinate, and the weaker umami substance aspartate. In contrast, bouillon and tang have high levels of amino acids that are not umami substances, and consequently have more complex tastes.