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Traditional fermentation with soy sauce & koji - suitable for VEGANS. Product of Japan.
Umami - the fifth taste!
The umami taste is described as savory and earthy, reminiscent of mushrooms. It was discovered in 1908 by Japanese chemist Kikunae Ikeda, as he tasted a tofu dish and realized that this taste did not belong to the four known: sweet, salty, bitter, or sour. Glutamic acid, an ingredient abundantly found in kombu, is the main substance of umami, which was recognized on the specific taste buds of the tongue in 2000.
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