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Umami is a loanword from Japan that has become a global buzzword in recent years. The accepted definition is ‘a pleasant savory taste’, said to be one of the 5 basic tastes; the others being sweet, sour, bitter and salty. The ingredients in this tube, which I bought in Williams Sonoma ($10), are: tomato paste, garlic, salted anchovy, sunflower seed oil, black olives, balsamic vinegar, Porcini mushrooms, Parmesan cheese, citric acid, olive oil, wine vinegar, sugar, salt.
I think I’ve been creating umami food since long before I ever heard the word. The ingredients are familiar, individually and in combination, to the FOODalogue kitchen so I doubt I’d buy a second tube (though it’s good). Like many other things (flavored salts, sugars, vinegars, oils, etc.), once you know the ingredients, it’s easy to make your own. However, it is convenient to have it all in one tube and I wanted to share the product and also take the mystery out of umami.
More information about this product here.
10 Comments
It’s exciting to hear about a new product, even if I can’t find it here in Mexico. And I must say that that tiny tube contains all the ingredients I love most. Yum. May have to try to create some myself. Thanks, Joan.
Flavors of the Sun recently posted..Puff Pastry and an Easy Summer Dessert
So much flavor put into such a tiny tube. I agree all these ingredients are used in our kitchens and we can create our own…I think I will run out and get one after all….
Platanos Mangoes & Me! recently posted..CHILLED CREAMY CARROT + SWEET POTATO SOUP
I have never purchased a tube but have thought about it here and there. You are right though, ingredients we use frequently, but the convenience is also a good thing.
Hope you have a safe and enjoyable 4th!
Magic of Spice recently posted..What’s on the side? Chilled Wild Mushroom and Coconut Soup Veloute
I cannot believe they have put this in a tube to sell – ridiculous and brilliant all at once.
A Canadian Foodie recently posted..Make it Happen
I love hearing about new products. But best of all reading fellow blogger’s opinions. Thanks for sharing!
Nancy/SpicieFoodie recently posted..Broccoli Rabe and Provolone Ravioli with Pork Ragu, A Guest Post By Tasty Trix
This is like a flavor bomb in a tube. Thanks Joan for demystifying umami for us and I completely agree – you whip these flavor combos day in and day out so no need to invest in another tube.
chow! DEVAKI @ weavethousandflavors
Devaki @ weavethousandflavors recently posted..30 minutes & Done : Whole Wheat Penne Pasta tossed with Chicken Sausage, Artichokes & Arugula
Hi Joan! How interesting! It’s unique to see umami in a tube. Very creative product. I think in Japan we use umami in different meaning, but fun to see all these ingredients in a tube. I should check out WS and try this product.
Nami | Just One Cookbook recently posted..Gyutan | BBQ Beef Tongue
Very interesting flavor tool. It will take a long time before it migrates to Australia.
Umami in a tube? Who woulda thunk it? I already use most of those ingredients in my cooking (although not necessarily at the same time!). I’d love to squirt a bit of it on my finger like toothpaste and give it a taste. lol
Katie recently posted..Happy 4th Birthday to Seashells and Sunflowers!
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show trackbacks[...] 1: Preparing the meat Season with salt and pepper. Make a umami paste and rub it into all sides and into scores; cover with plastic and refrigerate. Overnight is [...]