Liquid · Asian · Chinese · Japanese
Characterized by an umami axis of 9.0, this ingredient relies on high concentrations of glutamate and lactic-acid. The sensory profile reveals a 9.5 rating in the fermented aroma family, supported by ethanol and furanones. This structure yields a distinct salty-umami equilibrium, effectively minimizing sweetness and sourness to negligible levels.

Photo: 국립국어원 · CC BY-SA 2.0
miso · yogurt · soy sauce
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