Laura Santtini taste #5 umami paste nobu vegetarian
Miso (Soybean, Rice, Salt, Water, Yeast), Garlic, Soy Sauce (Water, Soybean, Wheat, Salt), Sunflower Oil, Yuzu (Citrus) Juice, Mirin (Water, Fermented Rice, Alcohol 12,5%, Sugar), Shitake Mushrooms, Lemon Juice, Matcha, Powdered Ginger, Salt
Preparation & Storage
- SqueezeabilityFlavo(u)r Bomb! add umami depth to any Far Eastern dish from curries and stir fries to broths, soups, rice and noodles. Quick Umami Noodles/Rice: stir fry hot drained noodles or rice in a little sesame oil with a squeeze of paste for super tasty results. Sushi/Sashimi: use in sushi making instead of wasabi or mix with wasabi paste or powder for an umami packed kick. Try as a tasty garnish for sashimi. Condiment: spread on canapés, burgers, sandwiches. Drop into dips, dressings, mayonnaise&marinades. Seasoning: rub into raw meat, poultry, roasts, fish, seafood, tofu or vegetables before cooking. Ideal for teppanyaki grills, ribs and teriyaki. Sauces&Gravies: deglaze your pan with wine, light stock, sake or miniand add a squeeze of Taste #5 Umami Paste for mouth-watering results.A little deliciousness goes a long way
Refrigerate after opening and consume within 30 days.