Umami Paste

Umami is a word of Japanese origin meaning ‘savory taste’. It is one of the five basic tastes alongside sweetness, sourness, bitterness, and saltiness).

It was discovered by a Japanese scientist and is made from the amino acid glutamic acid and occurs in soup stocks made with seaweed.

Umami can be experienced in foods such as mushrooms, sun dried tomatoes and foods enhanced with monosodium glutamate (MSG), a sodium salt derived from glutamic acid.

Add a kick of flavour to any dish with this easy-to-make paste. Use it next time you make a stir-fry or a Bolognese to give an interesting zing of flavour.

 

 

Makes 1 small jar

• 2 tbsp soy sauce
• 2 tbsp tomato purée
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 2 garlic cloves
• 1 tbsp miso paste
• ½ tsp balsamic vinegar
• 6 black olives
• 1 tbsp blackstrap molasses
1 Add all the ingredients to a food processor
and blend until smooth. Store in an airtight
jar in the fridge until use.

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