WHY UMAMI MATTERS
1. The (Literal) Flavor Boost - The science is simple
- the more umami
in a food, the more
flavorful it is. And
humans really love
tasty, flavorful food
2. That Satisfied Feeling - Umami is the ultimate hype agent from your taste buds to your brain, creating appetite appeal and actual satiety
3. Put Down the Salt - Sorry / not sorry, sodium. Umami counterbalances saltiness and allows you to reduce salt use without compromising the flavor.
4. Simply the Best - Umami highlights
sweetness
and lessens
bitterness aka
your brain wants
more of that
satisfying flavor.
THE SCIENCE OF UMAMI
Glutamates + Nucleotides = BFF
A glutamate-rich power player like soy sauce creates its magic by breaking down proteins into their amino acid building blocks. In layperson terms: enter hella savory flavor. But add nucleotides into the glutamates mix and now we’re talking.
UMAMI ON THE MENU
A few Spiceologist chefs had a meeting of their umami-loving minds to serve some dish concept inspiration for your menu.
BREAKFAST
Broccoli Anchovy Frittata
LUNCH
Miso Mac n Cheese, Kimchi Brined
Korean BBQ Fried Chicken Sandwich
(sub Mushroom for Vegan)
APPETIZER
Miso-Glazed Eggplant, Tomato
Provencal, Radicchio
DINNER
Korean BBQ Brisket, Fiery Sweet Mapo
Tofu, Roasted Chicken with Greek
Freak Tomatoes
SIDE
Togarashi Sticky Rice “Stuffing”,
Mushroom Asparagus Sauté
DESSERT
Matcha Sesame Ice Cream with Miso
Raspberry Chipotle Fudge
COCKTAIL
Bloody Caesar