Suggested uses

Basic prep

Storage & handling

Store in a cool, dry place

Ingredients

Salt, dried mushrooms (including shiitake, porcini, champignon), garlic, tomato powder, dried chiles, onion, miso powder (soybeans, rice, salt, aspergillus orzae), balsamic vinegar powder (maltodextrin, balsamic vinegar), spices, lemon powder (IP corn syrup solids, lemon juice concentrate, lemon oil), silicon dioxide. Contains soy.

Umami Dust Seasoning was specifically designed to emphasize the umami flavor naturally present in the foods to which it is added. We craft it from wholesome, natural ingredients which are themselves prized for their umami-rich flavor including porcini and shiitake mushrooms, dried aromatics like garlic and onions, powdered sun-dried tomatoes and a custom blend of herbs and spices.

Umami, the much-sought after fifth flavor, is a savory flavor component in foods like cured meats, roast vegetables, mushrooms and fermented or aged products like artisanal cheeses. The term was coined in 1908 by Dr. Kikunae Ikeda, a Japanese scientist studying the chemical components of the typical ingredients used in classic Japanese cuisine, such as kombu dashi. “Umami” is a combination of the Japanese words “umai,” meaning “delicious,” and “mi,” meaning “taste.” Umami was recognized as a scientifically measurable concept and term (just as the four accepted terms salty, sour, sweet and bitter are) in 1985.

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.

From the culinary perspective umami-rich compounds occur naturally in specific foods, and it can be enhanced with roasting, fermenting or curing processes.

It can also be emphasized with our Umami Dust Seasoning. This finely ground product is designed to be sprinkled on foods either as a seasoning while they are being prepared or just before serving as a condiment. Either way it offers a remarkable complement and enhancement of the naturally occurring umami in the food.