[SF] Part 1: Oral Presentation

10:18 AM - 10:25 AM JST(1:18 AM - 1:25 AM UTC)

[SF-O10S] How water hardness influences regional dashi culture by affecting the extraction of umami compounds.

○Maharo Koto¹, ○Miu Saido¹, ○Suzu Takahasi¹, ○Shuhei Takamatsu¹, ○Kunihiro Morimoto¹ (1. Mikunigaoka High Shool)

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