Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Tomato, Dried mushrooms (including shiitake, champignon), Corn starch, Garlic, Tamari powder (Tamari soy sauce (organic soybeans, salt), maltodextrin, salt), Sun-dried tomato powder (Sun dried tomatoes, salt), Dried yeast, Salt, Onion, Paprika, Shallots, Sugar, Lemon powder (Rice maltodextrin, lemon juice concentrate, lemon oil), Black garlic, Spices, Gum acacia, xanthan gum. Contains: Soy.

The ancient Greeks were the first to define four distinct tastes: sweet, sour, salty and bitter. This understanding of flavor remained basically unchanged for 2,000 years until, in 1908, a Japanese chemist coined the term “umami” to describe the unique savory flavor of foods traditional to Japanese cuisine. Despite Ikeda’s discovery, it took nearly a century for the scientific community and the world at large to acknowledge umami as a measurable concept and term. On a scientific level, umami is understood to come from glutamate and other compounds which naturally exist in products with a natural meaty or savory flavor. The presence of umami-rich compounds in foods has been linked to the stimulation of the salivary glands, meaning foods with more umami are literally more mouthwatering. Interestingly, drying and fermenting seem to concentrate umami flavors in many foods. Dried mushrooms, miso, parmesan cheese, truffles, and ketchup are all examples of foods with easily-identifiable umami flavor. Our Umami Sauce Starter is a versatile, shelf-stable blend of these ingredients which eliminates the need to add extra salt. When blended with oil and water it makes a creamy sauce that can be used as a gravy. It can also be combined with mayonnaise to create a creamy aioli or used as a dry rub for meats.