Product Feature:
Kimono Mom’s UMAMI SAUCE

UMAMI SAUCE is the brainchild of a Japanese mother, MOE who has concentrated premium Japanese ingredients UMAMI and Tamari Soy Sauce, which can be easily diluted with water to make a variety of Japanese dishes. It is vegan, gluten-free, non-alcoholic, and MSG-free, with the hope that everyone around the world can enjoy Japanese food.

Gluten-free, non-alcoholic tamari soy sauce, shiitake mushrooms, kelp extract, sugar, malt syrup, and table salt are used in UMAMI Sauce. UMAMI Sauce is MSG-free. It’s a product that doesn’t contain food additives such as preservatives, sweeteners, coloring agents, or artificial flavors.

Produced by a longstanding soy sauce brewery with a history of 330 years, adhering to traditional brewing methods. We incorporate the latest technology and ensure thorough quality control to provide our customers with peace of mind and safety.

In addition to sweetness, bitterness, sourness, and saltiness, UMAMI is known as the fifth basic taste. UMAMI is known as a savory taste and was discovered in Japan. Glutamic acid found in kelp and vegetables, inosinic acid in fish and meat, and guanylic acid in dried mushrooms are three representative UMAMI substances. UMAMI enhances the flavor of foods and is often referred to as a delicious taste.

Soy sauce that does not use wheat can be produced by steaming soybeans, adding koji, and slowly maturing them for over a year. It features a rich color and a thick, sticky texture, with a strong umami taste. Its elegant aroma is a characteristic that enhances the natural deliciousness of the ingredients. Glutamic acid, one of the amino acids, serves as the main UMAMI component. It is often used as a hidden flavor in cooking, bringing richness and depth to dishes.

The soaking liquid obtained when rehydrating dried shiitake mushrooms contains the UMAMI component of guanylic acid. The unique flavored broth produced from soaking shiitake mushrooms plays a role in maintaining flavor harmony and enhancing dishes.

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