Umami
Umami is a basic taste elicited chiefly by glutamate and enhanced by nucleotides such as inosinate and guanylate in many foods and stocks.
Umami
Katsuobushi
Katsuobushi is preserved skipjack tuna prepared by cooking, smoking, drying, and sometimes repeated mold-assisted maturation before shaving for food and dashi.
Dashi
Dashi is a family of Japanese stocks that extracts savoury compounds from kombu, dried fish, mushrooms, or other ingredients for soups and seasoning.