Dashi can be made from several sources, including bonito, kombu and shiitake mushroom being the most common ones. (I've been to one Japanese resturant where their udon broth is made of white button mushroom.)
I understand that the main taste of dashi is umami (glutamic acid and inosinic acid). Aside from umami, is it possible to taste the difference? Would it be possible to teach someone to tell the source by tasting? Also, will the different sources cause different types of allergies?
For this question, let's suppose the dashi had been used as the broth for a plain Udon – no other ingredients, just the Udon and the dashi.
(I'm asking this question from the perspective of a diner, so maybe my question is not suitable for this site. If this is the case, I apologize and close this question.)