Glutamic acid
amino acid
Does Masaharu Morimoto rely on glutamic acid?
Masaharu Morimoto is a Japanese chef Japanese cuisine relies on several forms of seaweed as ingredients and flavorings for broth like kombu dashi Glutamic acid has been identified as the flavoring component in kombu seaweed
What is Masaharu Morimoto's profession? What cuisine does #1 make? What is a main ingredient in #2? Is glutamic acid a flavoring component in #3?