Sempio is committed to sharing this knowledge with the world, believing vegetable-rich diet is at the center of good food. Umami paste is made from fermented seaweed, and its taste is considered a ‘fifth taste’ by the Japanese. Umami can be found in foods such as soy sauce, seaweed, mushrooms, tomatoes, and cheese. To create umami paste, they use a process called “katsuobushi-making”, where fish are fermented in an environment that contains lactic acid, salt, and yeast.

Ingredients: Fermented soybean extract (Organic, non-GMO), vegetable broth concentrate (Onion, white radish, leeks, cabbage, carrots, Shiitake mushrooms, ginger, garlic), yeast extract. Of course there are other brands, but this brand has built an excellent reputation for versatility and taste. 2. Tapenade Use mushroom and truffle paste in risottos, pasta dishes, marinades, and sauces. A little goes a long way so use in moderation (about 1 tablespoon), then taste test and add more if needed. 6. White Miso Paste I think this is a good seasoning alternative if you are vegetarian, vegan or are enthusiastic about eating more plant-based foods. This is made to be used as an easy-to-use, all-purpose seasoning to add some excitement to a boring meal. Think of it like the Asian version of what Mrs. Dash does, or the non-MSG version of the Maggi all-purpose seasoning.Yondu Vegetable Umami is non-GMO, gluten free, vegan, has no preservatives, and it is perfect for various dietary restrictions. Marketed as “plant-rich” and promoting soybean’s superior protein levels (almost 3x more than meat!), it positions itself as a natural, healthy seasoning alternative. With that being said, #howyouyondu is totally personal (everyone has their favorite way to use it). When your Yondu arrives: Experiment: Add a few teaspoons to something you cook that's savory, delicious, and familiar. Something you can reliably whip-up, a dish in your repertoire, or perhaps even a classic family recipe! You taste umami when proteins are broken down through the fermentation (or cooking) process. Our unique 3-month slow fermentation of protein-rich soybeans creates a base that we blend with simmered vegetable broth. This combination of flavorful plant ingredients is what creates Yondu’s unique flavor profile.

Sempio is steadily striving for research and innovation in Korean food culture by establishing the first fermentation research institute in Korea and investing about 4% of its annual sales in R&D. Use Yondu to replace/enhance fish sauce, oyster sauce, bouillon, soy sauce, Worcestershire sauce, liquid aminos, or other flavor bases.Yondu is made from fermented soybeans and a concentrated broth from eight slow-simmered vegetables. The fermented soybeans create glutamate as well as other amino acids, which means plenty of umami flavor. You can read more about how Yondu’s unique, “complex umami” here. Food retailers and food influencers around the world have shown great interest in the healthy and deep taste of our plant-based Yondu. An official of the Good Food Institute, a non-profit organization that promotes healthy, plant-based eating in the U.S., said that it is a pure vegetable product and yet has the rich, deep taste people want, ensuring that they won’t miss meat any longer.