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2016-05-26

What is Umami?



Sweet, Salty, Sour, Bitter - four main tastes that make food delicious has a less-known
fifth member.......Umami!

First identified by a Japanese scientist in 1908, amino acid called Glutamate is responsible for a distinct taste in proteins that makes our brain feel 'This tastes great!'. Since then, popularity of Umami has grown especially as naturally occurring form in foods rich in protein like Seafood. Seaweed and Clams are known for their high Glutamine content, as well as Bonito and Kelp used in traditional Japanese broth.



At Azuma Foods, we are focusing on using these umami sources to provide better tasting food that are free of aritificial ingredients. We are happy to announce new recipe for our Tobikko products using Kelp & Bonito broths. Free of preservatives and additives, they are full of Umami flavors, prepared with simplest ingredients made just like traditional artisan caviars.

Try our new and improved Tobikko Orange and Tobikko Red today!

What is Umami?