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Umami Sauce
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In addition to sweetness, bitterness, sourness, and saltiness, UMAMI is known as the fifth basic taste. UMAMI is known as a savory taste and was discovered in Japan. Glutamic acid found in kelp and vegetables, inosinic acid in fish and meat, and guanylic acid in dried mushrooms are three representative UMAMI substances. UMAMI enhances the flavor of foods and is often referred to as a delicious taste.
Soy sauce that does not use wheat can be produced by steaming soybeans, adding koji, and slowly maturing them for over a year. It features a rich color and a thick, sticky texture, with a strong umami taste. Its elegant aroma is a characteristic that enhances the natural deliciousness of the ingredients. Glutamic acid, one of the amino acids, serves as the main UMAMI component. It is often used as a hidden flavor in cooking, bringing richness and depth to dishes.
The soaking liquid obtained when rehydrating dried shiitake mushrooms contains the UMAMI component of guanylic acid. The unique flavored broth produced from soaking shiitake mushrooms plays a role in maintaining flavor harmony and enhancing dishes.
What's Inside?
Gluten-free, non-alcoholic tamari soy sauce, shiitake mushrooms, kelp extract, sugar, malt syrup, and table salt are used in UMAMI Sauce. UMAMI Sauce is MSG-free. It’s a product that doesn’t contain food additives such as preservatives, coloring agents, or artificial flavors.