Umami is firstly such a fabulous word, it reminds me of that televison programme Shooting Stars – anyone know what I mean? The phrase I’m thinking of was “Uvavu” I digress. Umami is a Japanese word for “savoury taste” and together with saltiness, bitterness, sweetness and sourness it is one of the 5 basic tastes. Think marmite, fermented foods and bone broths and seaweed – that kind of flavour. So you possibly love it or hate it! It comes from glutamates in food, mushrooms, cured meats, fish sauce and soy sauce all contain it. Much like a good stock, it is one of those tastes that adds to a food/meal rather than being something you eat in isolation.
I was sent some Clearspring Umami Paste to try out.
The ginger paste contains soy sauce (wheat containing but only a little so I’m able to tolerate it), cultured rice, water and ginger. Initially I wasn’t too sure what to do with it and life was busy, so it sat eyeing me up on my worktop. Then when the sleep deprivation had leveled out and my creative brain cell had reared it’s head I went to work. I’m already a fan and I’ve not used half the packet. That’s not because I haven’t used it, but because a little does go a long way. With 6.3g of salt per 100g and a family of young children I also am aware I don’t want to use much of it per meal anyway.
I’ve been adding this flavour enhancer to stir fries, marinades and casseroles. It really did zing up our stir fry, a little spice from the ginger but mainly a lovely savoury deepness to the sauce. I’ve also found it makes a really quick, easy dressing for salads including my fav go-to noodle salad
A great staple for the store cupboard that will liven up your cooking.
Disclaimer: This product was sent to me free of charge to try out. All views expressed are my own.