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From Wikipedia: "Umami (/uˈmɑːmi/), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as brothy or meaty. A loanword from the Japanese (うま味 ?), umami can be translated as "pleasant savory taste"." 

Taste #5 Umami Paste if the culmination of many years of making sauces and rubs using multiple spices and pastes. Laura Santtini has taken all the best ingredients for added flavor and combined them into 1 amazing paste. A must have shortcut for cooking.

Takii Umami Powder is made from shiitake mushrooms and is the key to unlocking the scientifically-recognized 5th taste - Umami. Use Takii to easily add instant flavor and depth to all your dishes.

Your tongue has 5 different taste receptors for biter, sour, sweet, salty, and umami. Translated from Japanese, the word umami means "savory deliciousness" which Takii will add to your everyday meals.

Add Takii while cooking or sprinkle it on afterwards to take your dishes to another level.

Ingredients: Shiitake Mushroom Powder, Salt, Mushroom Extract and Calcium Carbonate

You’re about to be introduced to the umami factor: the secret to sensational custom-made beverages, including spirits, wine, beer, soft drinks, and more. Chances are you have never heard of umami, the taste impression created by certain amino acids in a food or beverage. This book reveals the wonders of umami to beginner and expert alike, starting off with a thorough understanding of “full-spectrum” fermentation theory, then dives into the various preparation techniques and shows how umami-producing ingredients create beverages with sensational balance and roundness on the palate, tongue, nose, and even throat. More than 75 recipes, sharp insight, and handy tips help both amateur and professional fermentation chefs conquer the next frontier in beverage science.

Fish sauce—used to season various dishes such as soups, meat, dipping sauces—is a rising star in both Asian and non-Asian pantries. This is the first cookbook to include 50 recipes from the best chefs across the country using fish sauce as the key ingredient.

Move over Sriracha, fish sauce is the most popular ingredient in town. Long used as a key umami flavor in Asian cooking, now prominent chefs from across the country are using fish sauce in new and unexpected ways to flavor their recipes. It was recently included in Bon Appetit's list of pantry essentials and appears on tables at Michelin Star-rated restaurants. Last year, the European Union started recognizing fish sauce from the Vietnam island of Phu Quoc as a "Protected Designation of Origin," along the lines of Champagne for sparkling wine or Parmigiano-Reggiano for hard Italian cheese. Discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny cooking liquid.

Home cooks will delight in the variety of recipes in the book, starting with the formula for making homemade fish sauce before moving onto slow-roasted meats and classic Italian pasta dishes, craft cocktails, salad dressings, and even desserts. Fifty recipes using fish sauce culled from today's most innovative chefs and food personalities from around the globe include: Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer's Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.

Explore the wonder and magic of the fantastic fifth taste with over 60 tantalizing recipes that take flavor to another dimension.

Umami is the super-savory fifth basic taste. It is both ubiquitous and elusive, present but often unrecognized, and it has the extraordinary ability to enhance individual flavors, transporting dishes to another level. It is the taste that keeps on giving long after salty, sweet, bitter, and sour flavours are spent. Umami is a Japanese word that translates as ‘savoury deliciousness’, but it is far from a Far Eastern concept. It is absolutely universal and does not belong to any single culture—it can be shared, enjoyed and appreciated by all those in possession of a tongue. Everyone has experienced it—the salted anchovy that melts into the tomato of a pizza, the irresistible marriage of pancetta and Parmesan in a creamy spaghetti carbonara, or the rich, caramelized chorizo in a pan-fried calamari and chorizo salad. Once understood, umami is your best friend both in and out of the kitchen. Umami-rich ingredients will add magic to any dish, and make great cooks out of all of us.

In this book, you’ll discover extraordinary new flavor combinations in dishes such as Steak Tagliata, Umami Rub and Garlic Pesto; Dark Chocolate and Orange Chilli Con Carne; and Sunshine Laksa with Crab, Snow Peas, and Millet. This book contains a taste of the wonder and magic of umami, and once bitten you will forever be smitten.

Great on sushi, seafood, wings, sandwiches, salads and much more! Sarayo has done the impossible, successfully combining creamy and spicy for the ultimate all-purpose sauce that you can now call your favorite. When used with your favorite dishes such as fish tacos or sushi, Sarayo will add the creamy, spicy, umami kick loved by all.

Red Boat premium fish sauce is a secret ingredient used by professional chefs and home cooks around the world. A national treasure of Vietnam, Red Boat is made using traditional chemical-free fermentation methods, a unique two hundred year-old artisanal process using only the freshest ca com (black anchovy), salted minutes after leaving the sea then aged for over a year in traditional wooden barrels. Red Boat anchovies are sourced exclusively from the crystal clear waters off the Phu Quoc island archipelago. Red Boat is pure, 100% all natural first press "extra virgin" Vietnamese fish sauce. made form only two ingredients it is free from added water, MSG and preservatives. The quality of fish sauce is determined by protein levels. no other fish sauce has a natural protein content higher than Red Boat 40 N. Packed with B vitamins and minerals, the extra-rich protein content gives Red Boat a unique character and savory flavor that is healthy and delicious. Red Boat fish sauce gives all of your favorite recipes that elusive fifth flavor - umami. Try it with all things Asian, Caesar salad, pasta, braised dishes, or any seafood based recipe.

SWEET SAVORY SPICY features Chinese fermented black beans, soy sauce, ginger, brown sugar, and pineapple for well-rounded (non-cloying) sweetness. Think of it as teriyaki sauce's mature older brother.

This versatile Sauté & Finishing Sauce is ideal for:

- Beef, pork, and chicken stir fries
- Steak sauce and marinade
- Ground beef or chicken over noodles
- Glazed pork chops, ribs, and roasts
- Steamed fish and clams

The Masago caviar is lightly cured with pure sea salt and quite often also colored with natural colorants into bright red or jet black, but mostly it is consumed as it is of its natural bright orange color. The perfectly crunchy texture of small but tight Masago caviar beads is making it a great decoration not only for Japanese but also for the Western and fusion cuisine. These bright eggs will make a perfect accompaniment also for cold and cooked dishes like pasta, salads, risotto and so on. Masago roe will add the sea flavor with a feeling of a fresh and salty ocean breeze on your tongue and palate to any of your masterpieces. Delicious and inexpensive that's why many people purchase is for their everyday meal. Masago caviar can be enjoyed also in a more traditional way as a topping for you toast or a part of a seafood sandwich for a healthy snack. As all the seafood the Masago roe is rich with omega-3 fatty acids, sea minerals, and vitamins. Ingridients of the Marky's Masago caviar: Capelin Roe, Herring Roe, High Fructose Corn Syrup, Gluten Free Soy Sauce, Salt, Monosodium Glutamate, FD&C Yellow # 6 STORAGE: 4-6 weeks in the refrigerator or keep frozen for up to 1 year.

The Filet is considered to be the premier steak and this filet has a tender, melt in your mouth flavor. All of our filet's are hand cut from the finest USDA graded beef. Our philosophy is simple. Keep costs down and pass the savings on to you. Our restaurant distribution-style buying power and relationships, combined with our with our never-ending quest for shipping efficiency, result in the best possible prices for our customers.