Umami seasoning paste
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Plant-based seasoning paste with shiitake, tomato and vadouvan – developed with Stefan Marquard.
- Concentrated seasoning paste with shiitake, tomato and vadouvan
- Developed with Stefan Marquard as a professional sauce base
- One teaspoon per half litre of liquid is enough
- Refrigerate after opening – contains celery
Content: 150 grams
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Free shipping in DE from €50
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Manufactured in Klingenberg am Main
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Free from additives
Umami Seasoning Paste, concentrated plant-based seasoning paste with shiitake
Umami Seasoning Paste is a concentrated plant-based seasoning base for sauces, soups and braised dishes, developed in collaboration with Ingo Holland and Stefan Marquard. We produce it in our workshop in Klingenberg am Main with shiitake and tomato as umami carriers, complemented by carrot, parsnip, celery, leek, onion, fermented garlic and our own Vadouvan spice blend.
Usage
Umami seasoning for sauces, soups, stews, risotto, pasta, braised dishes, mushroom stir-fries and wok dishes. Also for searing vegetables, meat and tofu, in marinades and as seasoning in spreads. One teaspoon or around 25 g per half liter of liquid is the standard dosage.
Important: Umami Seasoning Paste contains salt and is highly concentrated. Dose carefully when cooking and taste at the end. Store refrigerated after opening.
Mushroom risotto in four steps
- Sauté 250 g risotto rice in hot butter until translucent, then deglaze with a splash of white wine.
- Gradually add one liter of hot vegetable broth while stirring until the rice is al dente.
- Stir in one heaped teaspoon of Umami Seasoning Paste and cook for another minute.
- Serve with shaved Parmesan, a pinch of freshly ground black Kerala pepper and some fresh parsley.
Characteristics
- Plant-based seasoning paste with shiitake, tomato and Vadouvan
- Developed with Ingo Holland and Stefan Marquard
- Workshop quality from Klingenberg am Main
- Without flavor enhancers, anti-caking agents and additives
- Versatile as an umami booster, sauce seasoning and stew base
What goes well with it?
If you want to use Vadouvan on its own, try our Vadouvan. As a dry version of the same flavor profile, the Umami Booster is recommended. A liquid tomato version of the concept is Tomami #1 Umami. For fermented soy sauce: SHOYU ROYAL Vadouvan Soy Sauce.
Frequently Asked Questions
How do I dose Umami Seasoning Paste correctly?
Standard dosage: one heaped teaspoon or around 25 g per half liter of liquid. Use less for sauces and marinades, and one to two tablespoons per pot for braised dishes.
What is the difference between Umami Seasoning Paste and Umami Booster?
Umami Seasoning Paste is a liquid-paste seasoning that dissolves immediately in sauces and broths. Umami Booster, on the other hand, is a dry sprinkle blend that you use as a topping or to cook with.
What else can I use Umami Seasoning Paste for?
Classically in sauces, soups, stews and risotto. Also in marinades, mushroom and vegetable stir-fries, as seasoning in gravy and in pasta sauces instead of vegetable broth.
How long does Umami Seasoning Paste last after opening?
Keep tightly closed in the refrigerator and use within a few weeks. With a 150 g jar, you will typically get two to three months out of it.
