Our most common question: What is Umami?
Umami (pron. ooh-mommy) is the word for our fifth taste– savoriness. In addition to sour, salty, bitter and sweet, we taste umami savoriness in our food. Even though it's a Japanese word, you can find umami foods in every world cuisine. Some famous examples are a ripe tomato, mushrooms, broth, seaweed, cheese, meat and fish.
In 1908 Japenese scientist Kikunae Ikaede discovered that savory foods that accentuate other flavors like mushrooms, seaweed, tomatoes, and soy sauce all contain glutamic acid - he called it Umami, our fifth taste.
Why we're obsessed with umami
Want better flavor? Consider umami. We're used to thinking about the saltiness, fattiness or acidity of our food, but it's time we consider savoriness. Umami is the X factor that takes food from good to mouth-watering, tasty to satisfying. If you want a perfectly cooked plate of food to go from good to outstanding, add something that you know will bring umami flavor!
Discover delicious, convenient plant-based sources of umami. Many of the most common umami foods are derived from animal products, so we became experts in plant-based umami flavor. Your stews, sauces, stir-fry, noodles, veggies, proteins, and anything else that passes through your kitchen will be SO satisfying with a dash of umami.