Taste #5 Umami Vegetarian →

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I created this vegetarian umami recipe with my friend and mentor Nobu Matsuhisa, whose Nobu restaurants pay homage to flavour in a most exciting and fresh way. With one squeeze of this golden tube you will be able to recreate those exciting flavours in your own kitchen – I won’t tell if you don’t! 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 savoury deliciousness in a tube. One squeeze is enough to make non-cooks good, good cooks great and great cooks extraordinary.

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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!

1. STIR-FRY

Add a squeeze to your wok when stir-frying.

2. DRESS

Mix with olive oil and lemon juice for a fresh and vital salad dressing.

3. DIP

Mix with mayonnaise and a squeeze of lime for a super tasty dipping sauce.

4. RUB

Rub into meat or fish before cooking.

5. MARINADE

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.

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