Umami
Umami is a basic taste elicited chiefly by glutamate and enhanced by nucleotides such as inosinate and guanylate in many foods and stocks.
Dashi
Katsuobushi
Katsuobushi is preserved skipjack tuna prepared by cooking, smoking, drying, and sometimes repeated mold-assisted maturation before shaving for food and dashi.
Kombu
Kombu is edible kelp processed for dashi, simmered dishes, festive foods, and regional products, especially from the cold waters around Hokkaido.
Dashi
Dashi is a family of Japanese stocks that extracts savoury compounds from kombu, dried fish, mushrooms, or other ingredients for soups and seasoning.