Hello, this statement is not absolute but has some truth. Some high-grade food ingredients, such as Tricholoma matsutake, mainly produce umami flavor. Glutamic acid cooked at high temperature for a long time or mixed with acid and spicy flavoring agents may destroy umami flavor. Baking, grinding and other methods commonly used in western food, slicing and carbon baking are also common in Japan.

But caviar (here refers to sturgeon or salmon roe) is also very precious. However, due to its heavy fishy smell and large size, most of these fish are marinated in vinegar. Vinegar can soften the cell membrane and make the roe taste better. This shows that the statement in the question is not absolute, but that all ingredients need to be matched with appropriate seasonings to make their advantages more prominent. Hope to adopt