Synergistic effect of taste ①

It is known as umami or sweetness when two or more tastants with the same taste are mixed and become stronger than the strength of each taste.

“Synergistic effect of umami” A dilute mixture of sodium L-glutamate (MSG) and sodium 5´-inosinic acid (IMP) exhibits a remarkably strong synergistic effect.

Konbu (glutamic acid) and kezuribushi (inosinic acid) broth (1:1 mixing ratio) has 7.5 times the umami strength of glutamic acid alone.
food
Glutamic acid content
food
Inosinic acid content
cheese (cheddar) 5400mg
dried sardines
350~800mg
dried seaweed 4200mg
dried bonito
470~700mg
true kelp
1700mg
Tuna
250~360mg
broccoli
920mg
sardines
280mg
milk
560mg
Horse mackerel
270~270mg
cabbage
370mg
dried whitebait
240mg
Raw shiitake mushrooms
320mg
chicken meat
150~230mg
spinach
300mg
pork
230mg
tomato
260mg
beef
80mg
Glutamic acid and guanylic acid also have a synergistic effect on taste. (This is weaker than the synergistic effect of glutamic acid and inosinic acid.)

food
Guanylic acid
Dried shiitake mushrooms
150mg
seaweed
3~80mg
Enoki mushroom
50mg(

during heating

dried tomato
10mg
I wrote a little difficult thing, but this characteristic is often used for dashi.

Japanese kombu (glutamic acid) + bonito (inosinic acid)

Western onion, carrot, celery (glutamic acid) + beef (inosinic acid)

Medium onion, ginger (glutamic acid) + chicken (inosinic acid)

In addition to hot pot dishes, even stir-fried vegetables with beef make use of the synergistic effect of taste.
From here on it's subjective.

From the above contents, it is how to use [Ajinomoto] (glutamic acid) that can be used for everyday cooking.

For example, when stir-frying bean sprouts, meat (inosinic acid) is contained, but glutamic acid is low, so [Ajinomoto] is added. (*Sprouts are low in glutamic acid)