How can I maximize umami?


  • Each mushroom has a distinctly different umami component, by combining them it will multiply the umami flavor. Also try cooking with foods like meat and seafood for a nice complementary Umami taste.
  • Guanylate starts to increase at 50℃(122℉) and peaks at 60-70℃(140-158℉). When you are preparing a soup, you should put the mushroom in before water begins to boil and heat it the soup slowly to maximize umami.