JABAR EKSPRES – Japanese cuisine is characterized by the use of fresh, quality ingredients, so it’s no wonder that the Japanese diet is gaining popularity, not to mention the Mediterranean diet, both of which are considered to be the best diets for health.
One of the characteristics that makes Japanese cuisine different and unique is the presence of umami flavor, which provides a deep and delicious taste sensation. This flavor is different from the other four flavors of sweet, sour, salty and bitter.
Umami is often associated with the use of monosodium glutamate (MSG). However, many people do not know that glutamic acid was first obtained from kombu seaweed.
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The subsequent umami sensation that complements the savory flavor profile comes from the discovery of inosine monophosphate (IMP) and guanosine monophosphate (GMP) – both peptides derived from deep-sea fish and seaweed. Apart from adding and complementing flavor, these natural compounds also have health benefits.
One type of non-essential amino acid that is needed by the body is glutamate and glutamine. Glutamate is found in foods such as miso, soy and seaweed, while glutamine can be obtained from coconut, meat and dairy products.
These two amino acids have many health benefits, including helping to maintain the immune system and increase the body’s resistance to disease.
Endang S. Sunaryo, Nutrition and Food Observer, said that glutamic acid is a compound found naturally in various food ingredients such as tomatoes, parmesan cheese, mushrooms, and kombu.
In addition, MSG can also be an option for glutamic acid sources that have the benefit of enriching the taste of food and reducing the amount of NaCl table salt usage by 30 percent, good for people with hypertension who have to reduce NaCl consumption.
“By adding glutamic acid from natural ingredients or using MSG wisely, it can certainly help increase the enjoyment of dishes naturally,” explains Endang S. Sunaryo.
