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rediscovering-umami
Back to (Re)Discovering Umami Feature
 

Top Umami-Rich Ingredients
Here’s a list of common umami-rich ingredients, which we put together with the help of the Umami Information Center.

 

INGREDIENT

Milligrams Glutamate per 100 grams

Milligrams Inosinate per 100 grams

Milligrams Guanylate per 100 grams

Milligrams Adenylate per 100 grams

Beef

107

107

 

 

Pork

2.5

122

 

 

Pork Fillet

40

 

 

 

Cured Ham

337

 

 

 

Chicken

1.5

76

 

13

Chicken Bones

40

 

 

 

Scallop

140

 

 

170

Snow Crab

19

 

 

32

Blue Crab

43

 

 

 

Alaska King Crab

72

 

 

 

White Shrimp

20

 

 

 

Niboshi/Small Dried Sardines

50

863

 

 

Sardine

280

193

 

 

Mackerel

 

215

 

 

Sea Bream

 

215

 

 

Tuna

 

188

 

 

Cod

 

44

 

 

Prawn

43

92

 

 

Squid

146

 

 

184

Oyster

137

 

 

 

Clam

208

 

 

 

Scallop

159

 

 

 

Mussel

105

 

 

 

Dried Lever

1378

 

 

 

Makombu

3190

 

 

 

Rausu Kombu

2286

 

 

 

Rishiri Kombu

1985

 

 

 

Hidaka Kombu

1344

 

 

 

Naga Kombu

241

 

 

 

Wakame

9

 

 

 

Nori

1378

 

 

 

Bonito Flakes

36

700

 

 

Tuna Flakes

31

967

 

 

Bonito

 

285

 

 

Parmesan

1680

 

 

 

Emmenthaler

308

 

 

 

Cheddar

182

 

 

 

Cow’s Milk

1

 

 

 

Goat’s Milk

4

 

 

 

Cabbage

50

 

 

 

Spinach

48

 

 

 

Tomato

246

 

 

 

Green Asparagus

49

 

 

 

Corn

106

 

 

 

Green Peas

106

 

 

 

Onion

51

 

 

 

Potato

102

 

 

 

Shiitake Mushroom (fresh)

71

 

 

 

Shiitake Mushroom (dried)

 

 

150

 

Enoki Mushroom

 

 

21.8

 

Truffles

8.5

.3

5.8

 

Soy Beans

66

 

 

 

Sweet Potatoes

60

 

 

 

Chinese Cabbage

100

 

 

 

Avocado

18

 

 

 

Apple

4

 

 

 

Grape

5

 

 

 

Kiwi

5

 

 

 

Fish Sauce (China)

828

 

 

 

Fish Sauce (Japan)

1383

 

 

 

Fish Sauce (Indonesia)

727

 

 

 

Fish Sauce (Malaysia)

621

 

 

 

Fish Sauce (Myanmar)

948

 

 

 

Fish Sauce (Philippine)

988

 

 

 

Fish Sauce (Thailand)

950

 

 

 

Fish Sauce (Vietnam)

1370

 

 

 

Soy Sauce (China)

926

 

 

 

Soy Sauce (Japan)

782

 

 

 

Soy Sauce (Korea)

1264

 

 

 

Soy Sauce (Philippine)

412

 

 

 

Natto/Soy Beans (Japan)

136

 

 

 

Daw Dawa/Soy Beans (West Africa)

965

 

 

 

Soumbara/Locust Beans (West Africa)

1700

 

 

 

Douchi/Soy Beans (China)

476

 

 

 

Unroasted Green Tea

668

 

 

 

Marmite

1960

 

 

 

 

 
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  • 2008 New York Rising Star Chef Yoshinori Ishii Recipe for House Made Yuba with Sea Urchin, Nasturtium, Caviar, and Umami Sauce
  • Dashi Ingredients and Pairings on StarChefs.com


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