Inosinic acid (IMP)
Inosinic acid
Japanese: イノシン酸（IMP）
A nucleotide-based umami compound. Abundant in katsuobushi and meats, it creates synergistic umami when combined with glutamic acid.
Inosinic acid is a nucleotide-derived umami compound, particularly abundant in katsuobushi (dried bonito). It supports the flavor of Japanese dashi and is widely present in meat and fish, generated as ATP breaks down.
Inosinic acid's true value lies in its synergy with glutamic acid. Combining kombu dashi (glutamic acid) with katsu dashi (inosinic acid) produces intense umami impossible from either alone. This synergy has been scientifically verified—binding at the umami receptor becomes dramatically more stable.
Dashi culture grasped this principle empirically. Using katsu dashi in miso soup maximizes the synergistic effect between miso's glutamic acid and inosinic acid—a scientifically sound pairing.