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  • UMAMI – THE FLAVOUR THAT HELPS US EAT LESS
  • Sales Japan Food Hall

UMAMI – THE FLAVOUR THAT HELPS US EAT LESS

Selection of Japanese products to make Dashi stock

Above: Japanese umami taste, ingredients of dashi (Japanese soup stock), katsuobushi, kombu, niboshi and hoshi shiitake.

There are 5 senses of taste; Sweet, Sour, Salty, Bitter and 'Umami' - the Japanese word for deliciousness and represents a 'pleasant savory taste'. Research from Sussex scientists suggests that umami taste can reduce appetite, at least in some conditions, and so umami-enriched foods may help people with weight concerns to regulate their appetite. Full article here.


HIDAKA DASHI KONBU KELP 日高だし昆布 40g

  Hidaka Dashi Konbu Kelp

Dashi is the basis for many Japanese sauces so make your own with this Hidaka dashi konbu kelp. Create a perfect rich umami flavour for any dish.


DRIED SHIITAKE MUSHROOM 干し椎茸 12pcs 40g

  Dried Shitake Mushroom

Create umami goodness with these dried shiitake mushrooms when making your dashi stock.


NEW PRODUCTS

GLUTEN FREE TAMARI SOY SAUCE グルテンフリー たまり しょうゆ 250ml

  Gluten Free Tamari Sauce 

Naturally brewed Tamari gluten free soy sauce. Similar to regular soy sauce but has no wheat in it and has a richer and milder taste. It is one of the darkest soys, with smoky notes and a milder saltiness and harmonizes beautifully with other flavours.


GLUTEN FREE STRAWBERRY GUMMY グルテンフリー ストロベリーグミ 45g

  Gluten Free Strawberry Gummy

Delicious mouth-watering, soft, juicy, gluten free strawberry flavour gummy candies with sweet aroma. Made with real fruit juice. Comes in several different flavours so make sure you give them all a try!


DRIED KONYAKU SHIRATAKI NOODLES 乾燥 こんにゃく しらたき 100g 

  Dried Konnyaku

Konyaku (also known as Konjac or Konnyaku) is a traditional Japanese food and can be used as a healthy alternative to pasta or noodles. Our special ‘Dried’ Konyaku absorbs those flavours from the food cooked with it making it taste delicious! It has no unpleasant smell when you open the packet, as it is completely odourless.


DID YOU KNOW?

Kikunae Ikeda

  • Umami was first scientifically identified in 1908 by Kikunae Ikeda – a professor of the Tokyo Imperial University.
  • By itself, umami is not palatable, but it makes a great variety of foods pleasant especially in the presence of a matching aroma.
  • The elderly may benefit from umami taste because their taste and smell sensitivity is impaired by age and medicine.
  • Sales Japan Food Hall