Katsuobushi - Japan Info Newsletter - Consulate General of Japan
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You might not realize it, but that can of “light tuna” found on your local grocer’s shelf holds an ingredient that is an essential part to Japanese cuisine as we know it: skipjack tuna, which is also known as bonito or, in Japanese, katsuo. If you have ever been to a Japanese restaurant you probably have tasted the wonderful umami taste that katsuo gives to many Japanese dishes, including the humble and ubiquitous miso soup. Umami is the fifth sense of taste. The savory sensation created by umami is caused by glutamic acid, inosine acid, and guanylyl acid, which can be found in many foodstuffs. Japanese cuisine makes use of umami flavor through many ingredients.
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