Umami is the fifth basic taste alongside sweet, sour, bitter and salt. It is best recognised as the flavour that makes bacon delicious. The products below are all, in some way, designed to add umami to meals.
Quickly add umami to any meal.
Use in risotto or stir-fries.
Also use as a table condiment.
Pure porcini powder.
Very popular in the East, particularly in Thai and Vietnamese cooking.
|The most popular way to add umami.||A comprehensive range of Japanese Miso Pastes. From white 'shiro' miso through to unpasteurised pure soya or 'hatcho' miso.|
|Dried mushrooms such as shiitake and porcini are high in umami. The drying process intensifies the umami flavour.||Tomatoes posess a degree of umami flavour... particularly sun-dried.|
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An umami sauce that can be used to dress salads, as a meat marinade or in casseroles. Vegan, gluten-free, sugar-free and very low in salt.
Kimchi is a staple in Korean cuisine. Spicy and delicious with a balanced taste of saltiness, sourness and umami.