Hello, this statement is not absolute but has some truth. Some high-grade food ingredients, such as Tricholoma matsutake, mainly produce umami flavor, which may be destroyed by cooking at high temperature for a long time or mixing with acidic and spicy seasonings. Baking and grinding, which are common in western food, slicing and carbon baking are also common in Japan.

However, caviar (here sturgeon or salmon roe) is also very precious. However, due to its heavy fishy smell and large size, most of the fish are marinated in vinegar to remove the fishy smell. Vinegar can soften the cell membrane and make the roe taste better. It can be seen 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