Umami: The Savory Taste at the Heart of Japanese Cooking A Taste that Enriches and Enhances the Natural Goodness of Raw Ingredients

What do Japanese people feel when they hear the word umami? Perhaps, it is that essential element of good Japanese cuisine, one that not only gives depth to Japanese food, but that lets you feel the commitment of the craftsmen preparing the meal. Beyond such feelings of depth and culture however, umami is also one of the five scientifically recognized basic tastes, a savory taste with receptors in the tongue.  

First discovered over 100 years ago by the Japanese scientist Dr. Kikunae Ikeda from kelp broth, umami joins sweet, sour, salty, and spicy as a taste that cannot be created by mixing other flavors. Now a universally recognized word, interest in umami is growing globally, especially amongst chefs and those with an interest in food. 

With this background in mind, the brand ON THE UMAMI, was created to combine a scientific analysis of umami ingredients with the skills and sensitivities of food craftsmen, creating borderless products that “enrich and make life more delicious”.  

So that you may easily experience the world of umami, ON THE UMAMI products include dashi packs designed to bring out the goodness of your ingredients, as well as a variety of ready-made dishes that go beyond simple Japanese or Western classifications. 

ON THE UMAMI products bring the umami taste, that delicate essence of Japanese sensibilities, to the world. 

UMAMI dashi Vegetables: 1 Package of 5, 10g Packs 

ON THE UMAMI
https://umamito.com