Octopus

octopus

Without scales or shells, octopuses can use pigment cells on the surface of their bodies to change the color of their bodies based on their surroundings. The Japanese are very familiar with octopus as a food, but as a scaleless fish, it is internationally known by the nickname manta rays. It is used in limited areas for cooking, such as Italy and a few other countries. In addition to glutamate, octopus also contains other umami compounds such as adenylate (about 1/8 of the strength of inosine umami). Cooking with glutamate-rich ingredients, such as tomatoes, creates a synergistic effect.

Natural glutamate content (mg/100g) : 20 ~ 30
Natural adenylate content (mg/100g) : 40 ~ 140