The bright, bold taste of ripe tomatoes intensifies a few times over when the tomatoes are halved and dehydrated.
Levels of naturally occurring glutamate (mg/100g): 246

Japanese and Chinese food is often enhanced by the versatile soy bean. The flavor of fermented soy beans was what sparked the search for umami.
Levels of naturally occurring glutamate (mg/100g): 66

Consider this rich, pungent paste a supercharged Asian mayo. Miso is made from steamed soybeans that have been fermented with rice, barley, or rye.

Levels of naturally occurring glutamate (mg/100g): 1000

Anchovies are the secret ingredient in a number of restaurant dishes, from classic Caesar salad to bagna cauda (a traditional warm Italian dip for raw vegetables). At home, just a teaspoon of chopped anchovies will give a pleasantly briny kick to bruschetta.

Levels of naturally occurring glutamate (mg/100g): 1200

These meaty mushrooms, which are easy to keep on hand when dried, add a slightly smoky flavor.

Levels of naturally occurring glutamate (mg/100g): 1060

Aging brings out the warm and sometimes fruity flavor of this Italian stalwart—hence the renown of the Parmigiano-Reggiano variety, which is aged a minimum of two years before it’s sold.

Levels of naturally occurring glutamate (mg/100g): 1000-1700

We will soon be launching a contest on Instgram and on this website. Find and catchthe six Umami Flavichu and their friends!. Winners may receive a a free product from our Taste #5 Collection.

Learn how to cook at home with the magic of umami every day.