The cornerstone of Japanese food is the UMAMI of KOMBU

The cornerstone of Japanese cuisine is Dashi. KOMBU is used to create this Dashi. KOMBU contains sodium glutamate, whose deliciousness is called UMAMI in Japan.

The deliciousness of KOMBU Dashi is created by the mutual action of

UMAMI + Sweetness + Saltiness

The ingredient of KOMBU’s deliciousness is not only UMAMI. The sweetness of mannitol (the white powder on KOMBU’s surface) and the saltiness of its minerals compliment UMAMI. The balance of these three is the conclusive factor of deliciousness.
The balance of their mutual action is what we call “delicious”.