Delicious organic acids in razor clam are free amino acids and their sodium salts, nucleotides and their sodium salts. The alias of Sinonovacula, whose scientific name is Sinonovacula, is also known as Zinovacula and Huangnovacula. Often active in shallow sea beaches, it is often made into seafood products because of its delicious meat. The most representative free amino acids are glutamic acid and aspartic acid. 1908, Miyuki Ikeda, a chemist at the University of Tokyo, Japan, tasted an unusual taste from his wife's seaweed soup, and spent half a year extracting sodium glutamate from kelp, which is the so-called taste element.