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Umami Sauce Starter

Umami Sauce Starter is a carefully crafted blend of finely chopped mushrooms, truffles and tomatoes blend with miso, aromatics and dried herbs specifically designed to naturally enhance the savory flavor of foods. Just blend with oil and water for a delicious, creamy sauce.

  • Simply add oil and water to create a savory sauce
  • Unique blend of savory ingredients, including umami-rich mushrooms, garlic and tomato
  • Easy to use, pre-measured blend is on-trend and accessible to a wide variety of palettes

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Suggested uses

  • Use in hamburgers, meatloaf, sausages or other ground meat preparations to intensify natural flavors without increasing salt content

  • Use as a base for pasta or pizza sauces or to add depth and savory flavor to aioli, ketchup, soups, stews and dressings

  • Sprinkle on vegetable chips, popcorn or roasted nuts for a unique snack or appetizer

  • Basic prep

    Stir together ½ cup sauce starter with ½ cup warm water and let stand for 5 minutes to “bloom” the dry ingredients.

    Serve immediately or let flavors develop in the refrigerator and serve within 48 hours.

    Can be served cold or at room temperature.

    Optionally add ½ cups olive oil to the sauce starter paste and blend in a mini food processor or with a hand held stick blender until smooth.

    Storage & handling

    Store in a dry, cool place.


    Mushrooms, Tomatoes, Natural flavors, Hemp seed, Salt, Spices, Garlic, Pumpkin seeds, Granulated honey (Sugar, honey), Red Miso powder (Soybeans, rice, salt, aspergillus oryzae), Onion, almond meal, Canola oil, Paprika, Contains 2% or less of Parmesan cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), Annatto Seed, Cheese flavor (Parmesan cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), sodium phosphate, salt, lactic acid), Corn starch, Citric acid, Cane sugar, olive oil, artificial flavors, truffles. Contains: Milk, Soy, Tree Nuts.

    The ancient Greeks were the first to define four distinct tastes: sweet, sour, salty and bitter. This understanding of flavor remained basically unchanged for 2,000 years until, in 1908, a Japanese chemist coined the term “umami” to describe the unique savory flavor of foods traditional to Japanese cuisine. Despite Ikeda’s discovery, it took nearly a century for the scientific community and the world at large to acknowledge umami as a measurable concept and term. On a scientific level, umami is understood to come from glutamate and other compounds which naturally exist in products with a natural meaty or savory flavor. The presence of umami-rich compounds in foods has been linked to the stimulation of the salivary glands, meaning foods with more umami are literally more mouthwatering. Interestingly, drying and fermenting seem to concentrate umami flavors in many foods. Dried mushrooms, miso, parmesan cheese, truffles, and ketchup are all examples of foods with easily-identifiable umami flavor. Our Umami Sauce Starter is a versatile, shelf-stable blend of these ingredients which eliminates the need to add extra salt. When blended with oil and water it makes a creamy sauce that can be used as a gravy. It can also be combined with mayonnaise to create a creamy aioli or used as a dry rub for meats.

    Classic recipe

    Brown Rice-Black Bean Umami Slow Cooker Pilaf

    Great for a cold day and easy to make in your slow cooker for hearty flavors.