Introduced by the Japanese National Television Agency (NHK)!
Grating Dried Shiitake into a simple powder and adding it to any of your cooking brings out the Umami power of Guanylate. By using just a little Shiitake powder will bring out the Umami of any of your cooking without adding a strong Shiitake flavor.
Dried Shiitake is an Umami booster.
There are two types of synergistic Umami flavor reactions.
Umami flavor is created by the combination of different flavoring reaction effects, in general, only one is well known.
Glutamate x Inosinate (the common known)
(in most foods) x (in meats or fish)
Glutamate x Guanylate
(in most foods) x (dried Shiitake)
Guanylate occurs when dried Shiitake are reconstituted. Fresh Shiitake contains no Guanylates.
For detailed information regarding Umami reactions please refer to the website below.
Umami information center (academic research from around the world can be accessed here)