Abstract
Katsuobushi was extracted with electrolyzed water which was obtained by electrolyzation from city water. The maximum amount of IMP was obtained by the extraction with basic water of pH10.0. The highest concentration of glu-tamic acid was obtained with the water of pH 10.0. By sensory evaluation, the extracts with the basic water of pH9.0 had the highest umami. Moreover it was found electrolyzed water in-fluenced the strength of sourness and smell of the extracts.
