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Yuzu is a yellow citrus with a thick and bumpy peel, mainly cultivated on the island of Shikoku. Yuzu has many seeds and gives very few juice. It has a very fruity and rich flavor, less acidic than lemon, with aromas in between lemon, citron and mandarin.
Ponzu is a well appreciated sauce in Japan that combines soy sauce, dashi, vinegar and citrus juice. It is a very easy to use sauce because its fresh and umami flavor matches with a lot of dishes, as well as European cuisine. Ponzu is delicious as a part of a salad dressing, with raw scallops, white butter, fatty meats, etc. Umami Paris offers a large range of ponzu sauce, made by citrus or soy sauce producers for example, with each one a unique recipe. Each ponzu uses different citruses such as yuzu, sudachi or mikan and has different quantities of dashi broth and vinegar !
Mirin is a type of rice alcohol used in cooking. It is made with fermented rice, water, salt and sometimes shochu. Mirin is lighter and sweeter than sake. Its sweet taste comes from the sugar naturally created during the fermentation process. This cooking alcohol has a texture slightly more sirupy than sake and it is used to add a rich and umami flavor to sauces like the famous teriyaki sauce. It gives sweetness and body to sauces and reduces the bitterness or the acidity of a dish.
Miso is a fermented cereal paste (usually rice, soy or barley) that is a staple of Japanese cuisine. Miso can be distinguished according to the cereals used and their fermentation time. The darker the color, the more fermented and flavorful the miso is. Traditionally, miso is added to a dashi broth to prepare the famous miso soup. It can also be used in marinades and sauces as well as sweet dishes.
Dashi broth is a staple of Japanese cuisine and is full in umami. It is a broth mainly made of kombu seaweed and bonito flakes. This broth is traditionally used to prepare miso soup but also as a base added in a lot of other dishes such as noodles (ramen, soba), to cook vegetables, meat or fish. Dashi can be made from scratch or be found in powder or liquid form for an easier use. It is also used to flavor many other Japanese products such as soy sauce or sesame.
Black garlic is a natural, additive and preservative free product. White garlic heads are cured 30 to 40 days in a place with a very precise and controlled humidity rate. This process transforms the garlic and makes it perfectly digest, gets rid of its bad smells and gives it a nice creamy texture that reminds of candied fruits. Black garlic is famous for its health benefits like its high amount of antioxidants. It is known to be one of the ingredients behind Japanese people longevity.
Wasabi is a plant from Japan, traditionally used grounded in a thin paste called by the same word. Wasabi is often referred as "Japanese mustard" but its flavor is fresher with a spiciness that goes up to the nose. Wasabi has been eaten in Japan for centuries and the oldest mention of it dates back to 685. It is known for its antibacterial properties, one fo the reason why wasabi often accompany raw fish dishes such as sashimi.
The word “kombu” is a Japanese term that refers to a group of edible Laminaria seaweed, traditionally eaten in Asia. The island of Hokkaido regroups 90% of the Japanese kombu production. They grow out at sea, between 5 and 7 meters of depth and develops with photosynthesis. Kombu is one of the richer food in umami. Indeed, it has the bigger content of glutamic acid, the amino acid creating the umami flavor. Kombu seaweed is also very rich in iodine, magnesium, iron, protein and contains more tan 20% of vitamins and minerals.
Konjac is a plant from the Araceae family that can be found mainly in South-east Asia. With konjac tuber, we obtain a konjac powder that can be used to make various ingredients used in Japanese cuisine. Konjac has a neutral flavor but resists very well heat and that is why it can be used in a large variety of dishes. Very rich in fibers, konjac helps regulate slow digestion, blood sugar and cholesterol. It is an ingredient with a very low calorie content (3 kcal for 100g) that fill the stomach, lower hunger sensations and clean the intestine.
Soy is one of the most used plant in Asiatic diet and especially in Japanese cooking. Rich in oil and proteins, soy is consumed fermented like in soy sauce or as it is. Discover here a selection of Japanese products made of non fermented soy such as soy milk. Enjoy as well azuki, a bean very much used in Asia. It can be of various colors and can be added to savory and sweet dishes. Azuki beans are used to make anko, a sweet paste that can be found in a lot of traditional Japanese pastries.
Traditionally used in Japan during the tea ceremony, matcha is a thin green tea powder made of young tea leaves that have been shadowed several weeks before the harvest. When the tea plant is completely exposed to sunlight, the light beams transform the theanine the plant contains in catechine. Theanine gives the tea its umami flavor while catechine gives it bitterness. In order to prevent the tea to become bitter and to give it a great umami flavor instead, the tea plants are shadowed before harvest. Matcha is one of the richest product in antioxidants. It helps fight against aging signs, fortify the immune system and is largely consumed for its relaxing and energizing effects.
Sake is a Japanese alcoholic drink made by fermentation of rice. It is not distilled and does not exceed 20 percent proof. In Japan, sake is called "nihon shu" to distinguish it from other alcohols, referred as "sake" in Japanese. In the begining, sake was made with two ingredients : rice and water. Rice grains were first steamed and then chewed before being fermented in water. When chewing, the enzymes contained in the saliva transformed the starch of rice. Some centuries later, this chewing process was replaced by the introduction of koji.
Binchotan charcoal is a type of natural activated charcoal made from Ubamegashi oak tree. Very dense and tinted like meat, binchotan has a very slow combustion and a strong infrared radiation power that cook through all ingredient without burning them while giving them a subtile taste. It can also improve your water quality thanks to its absorbent properties that filter particules like chlorine or limescale. At the same time, its solvent power allows binchotan charcoal to add your water its own minerals.
Koji is a Japanese ferment created by sowing a substrate with a mushroom called Aspergillus oryzae or Koji-kin. On this substrate, made usually of cereals (rice, soy, barley, etc.), spores produced by Koji-kin are sprinkled. After a few days, a thin white coat reminding of moss, appears on the substrate, it is koji : a living matter ready to be used ! Adding it to cereals, salt, water and using several traditional methods, we can create numerous products such as sake, mirin or miso.
You need a sauce to make a seasoning ? You would like to add flavor to a broth ? You are looking for the ingredient that is going to make a difference in your next pastry ? In order to fin the Japanese product that is going to match your need, find here selections of our products organized by use !
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You need a sauce to make a seasoning ? You would like to add flavor to a broth ? You are looking for the ingredient that is going to make a difference in your next pastry ? In order to find the Japanese product that is going to match your need, take a look at our selections of products organized by use !
Umami works in close collaboration with more than 80 craftpersons in all Japan. Discover each one of them and their products !
Discover some sweet, savory recipes to make at home with your favorite Umami products
In our blog discover the origins of our products, our producers and Japanese culture !
Soy sauce is a fermented product usually made from soybeans, wheat and salt that can be used on its own. It is also used as a base to make other sauces : tsuyu sauce, a mix of soy sauce and dashi broth and ponzu sauce, a mix of soy sauce, citrus juice and dashi broth. There are various types of soy sauces depending on the percentage of ingredients, the fermenting time and the production method. “Koikuchi” soy sauce is the most used with its strong flavor, perfectly balanced between soy and wheat. There is also gluten free soy sauce called “tamari” as well as sauces low in soy content for a lighter color.
Description: Koikuchi Marudaizu soy sauce was traditionally made with whole soybeans, in keeping with the soy sauce typical of Kanazawa,which recipe goes back to the 15th...
Description : This high quality soy sauce is unpasteurized. Even the most demanding of connoisseurs will be delighted by its quality. Caution : The optimum use-by date of this...
Use : This natural and artisanal soy sauce is produced with lesser amount of salt to suit a low-sodium diet. Its balanced flavor will fit well in your everyday cooking as well...
Description : This soy sauce is made with premium whole soybean grains. The Ohitachi soy sauce is fermented for longer than a year in over 100 years old wooden barrels. Even the...
Description : This natural and artisanal soy sauce is produced with lesser amount of salt to suit a low-sodium diet. Its balanced flavor will fit well in your everyday cooking...
Description : This koikuchi soy sauce is made from organic Japanese soybeans and wheat and it has been matured 2 years.
Description: This smoked soy sauce is gluten free. It is a tamari soy sauce, made without wheat nor additive. Once the soy sauce is made, it is smoked 40 minutes with cherry...
Description : The tamari sauce is part of the soy sauce family but it is made from soybeans only, without wheat. This sauce is perfect for gluten free diet.This tamari sauce...
Description: Miso tamari is the liquid accumulated on the surface at the end of the miso making process. It is the precursor of the actual soy sauce. The long maturation process...
Description: This soy sauce is totally transparent ! It changes the game of seasoning soy sauce. Its is made from distilled soy sauce. With this transparent sauce you can give...
Description : This soy sauce is made with premium whole soybean grains. The Ohitachi soy sauce is fermented for more than a year in wooden barrels over 100 years old. Even the...
Description: This soy sauce is an amakuchi one. In other words, a sweeter soy sauce. It is made from whole soy beans, cultivated in Kyushu, and akazake, a traditional sake from...
Description: Dashi kombu soy sauce is a subtle and light colored sauce that combines dashi, a Japanese soup stock made of kombu seaweed, with soy sauce.
Description : Tsuyu sauce is the basis of many dishes in Japan commonly used in soba and ramen.
Description: Tamari soy sauce is made by the fermentation of soybeans only. It is a thicker sauce with rich umami flavors thanks to soybean proteins. Obtained through a long...
Description: Marudaizu soy sauces are a category of soy sauce which are rounder, mellower with a higher umami concentration. They are produced from whole soybeans and require a...
Description: Tamari soy sauce is made by the fermentation of soybeans only. It is a thicker sauce with rich umami flavors thanks to soybean proteins. Obtained through a long...
Description:This soy sauce is made by a producer specialized in koji. The soy sauce age mixed with koji grew by the producer according a 100 years old know-how. It becomes a...
Description : This soy sauce is a koikuchi soy sauce. It has been fermented naturally, without additive and matured 3 years in Japanese cypress barrels. This soy sauce is made...
Description: Miso tamari is the liquid accumulated on the surface at the end of the miso making process. It is the precursor of the actual soy sauce. The long maturation process...
Description: The tamari sauce is part of the soy sauce family but it is made from soybeans only, without wheat. Soysbeans used are GMO free. This sauce is perfect for gluten...
Description: In this set discover two flagship products of our soy sauce producer based in Kumamoto : a transparent soy sauce and a mild soy sauce. These two sauces define the...
Description: This soy sauce with koji of moromi is made of a mix of soy sauce and koji, and it has the creamy texture of the moromi, like an unfiltered soy sauce still...
Description : Dashi kombu soy sauce is a subtle and light colored sauce that combines dashi, a Japanese soup stock made of kombu seaweed, with soy sauce.
Description: White soy sauce was created in Aichi, one of the bigger wheat-producing region also known in Japan for its delicious water. Unlike usual soy sauce, the white one is...
Description : To make this soy sauce, the producer made the choice to select ingredients cultivated in Japan, without pesticide and chimical fertilizer : whole soy beans and...
Description: Marudaizu soy sauces are a category of soy sauce which are rounder, mellower with a higher umami concentration. They are produced from whole soybeans and require a...
Description: The tamari sauce is part of the soy sauce family but it is made from soybeans only, without wheat. Soysbeans used are GMO free. This sauce is perfect for gluten...
Description : This soy sauce is totally transparent ! It changes the game of seasoning soy sauce. Its is made from distilled soy sauce. With this transparent sauce you can give...
Description: White soy sauce was created in Aichi, one of the bigger wheat-producing region also known in Japan for its delicious water. Unlike usual soy sauce, the white one is...
