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A deliciously extraordinary vegetarian flavor booster for any savoury dish. Especially good with Asian-inspired or vegetarian dishes.
Known as the fifth taste, umami is distinct from the four other tastes of sweet, salty, sour and bitter. Made with Japanese Hikari miso, shitake mushrooms, soy sauce, matcha green tea, yuzu, and ginger, just a squeeze will boost and add robust flavours to your stir-fries and a wide array of dishes. Best described as a flavour bomb, this transformational paste is super savory deliciousness in a tube. One squeeze is enough to make non-cooks good, good cooks great and great cooks extraordinary.
Laura Santtini created this Far Eastern umami recipe with her friend and mentor Nobu Matsuhisa, whose Nobu restaurants pay homage to flavor in a most exciting and fresh way. With one squeeze of this golden tube you will be able to recreate those exciting flavors in your own kitchen.
How Do I Use It?
This is a deliciously extraordinary flavor booster for any savoury dish. Especially good with Far Eastern-style dishes, and achieving umami in vegetarian dishes which can otherwise prove a challenging feat!
Add a squeeze to your wok when stir-frying.
Mix with olive oil and lemon juice for a fresh and vital salad dressing.
Mix with mayonnaise and a squeeze of lime for a super tasty dipping sauce.
Rub into meat or fish before cooking.
Mix with maple syrup and soy sauce for a quick and tasty marinade.
How Much Do I Use?
1-2 tablespoons in a dish for 2-4 people, or to taste when squeezing, dipping and spreading.