A single source of umami, such as glutamate from kelp, inosinate from bonito, or guanylate from shiitake mushrooms, is not as strong. This is because the receptors that sense taste on our tongue, that is, exist in our cell membranes or cells, and when hormones or chemicals are bound, there are two kinds of proteins produced in response: one is bound to glutamate part,
One is the part that binds to popular database inosinate or guanylate. The synergistic effect of umami is caused by the combination of inosinate or guanylate with the receiving container, and the combination of several amino acids due to the change in the binding part of which is easy to combine with glutamate. Parts are caused by getting closer to each other.
Such a synergistic effect of umami is exactly what おまかせ urgently needs after the set meal. Therefore, after 2010, the number of sushi chefs who use "Yobei"-based blended vinegar began to increase rapidly. Among them, the pioneers and those who sparked this craze are Mr. Keiji Nakazawa from "すし Craftsman" and Mr. Mizuhiro Araki from "あらhui".