Favorite sources of umami flavor?

pancakerunner

Loving fish sauce and aged cheeses (especially aged Parmesan!) on everything. What are your go-to sources???

LyndaBSS

Mushrooms, especially shiitake.

kshama2001

Fish and soy sauce.

I like mushroom flavor, but not texture, so sometime I cook with mushrooms and pick them out.

AnnPT77

In addition to those already named, dark miso, mushroom powder, unsweetened cacao/cocoa powder (put it in things like chili or other tomato-based stews/soups to start - I'd begin with 1 teaspoon per serving, and adjust per taste - I usually like about 1 tablespoon per serving, but others might prefer less).

Caramelized onions, roasted tomatoes, and some other roasted veggies (eggplant, garlic, etc.)

Kombu seaweed is another possibility, but I have inappropriate psychological rejection of most seaweeds.

acpgee

In addition to items already named, dashi powder and bonito flakes, maggi sauce, anchovies, fermented Chinese black beans, dehydrated olive crumb, charcuterie including nduja and sobrassada, ready made deep fried shallots, nutritional yeast, porcini powder.

acpgee

Add mojama and bottarga.

k8eekins

• Broths
• Braised or roasted vegetables eg eggplants or tomatoes or bell peppers
• Nuts
• Black olives
• Pickled vegetables
• Sea vegetables *For some tribal dishes
• Like using mushrooms and cheeses too

lgfrie

This:

https://www.amazon.com/gp/product/B00HYL4HK2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

acpgee

Add cured egg yolks. Google for various recipes. I put a few egg yolks in a small tupperware box in a mixture of half salt and sugar in indentations made with a spoon. Cover with the curing mixture and leave in the refrigerator 24 hours. Some recipes leave them in 2-6 days but I personally find them too salty curing more than one or two days. Rinse, pop into a dehydrator if not dry enough to easily handle. Grate or thinly slice as substitute for parmesan. Adds extra rich egginess to carbonara.

Sumiblue

Black vinegar (found at Asian grocery store), tamari soy sauce, mushrooms, miso, nutritional yeast

acpgee

Only heard of black olive crumb last night when a girlfriend who lives in Spain said it was all the rage there especially as a vegan parmesan replacement. So today I tried to make some. it consists of dehydrating pitted olives and then zapping dried olives in a food processor. Googling for recipes I got instructions for baking on high heat in the oven for 3 hours to to dehydrating at warm temperature for 24 hourrs and all kinds of instructions in between. Put them in the air fryer at the lowest temperature of 80C for an hour and a half because the air fryer is easier to clean than the dehydrator. They are probably dry eough to pulverize. Because I am using the dehydrator for another recipe I have popped the olives in overnight as well.

acpgee

Reporting back on the olive crumb experiment.

Dehydrated olive crumb is a useful condiment to have on hand. Much nicer than commercial vegan cheese so next time I make pesto for vegans will use that but reduce salt. Pesto would probably look more attractive if I use green olives rather than black. I crumbled two dehydrated olives between my fingers on some cherry tomatoes. This stuff crumbles into a fine powder so blitzed in the food processor it will be useful for salting unbuttered popcorn and other foods that table salt won't adhere to.

Adding more umami ingredients: Asian dried shrimp (blitz to a powder in the food processor) and crushed roasted peanuts. I use a little of both on SE Asian salads.

pancakerunner

acpgee wrote: »

Reporting back on the olive crumb experiment.

Dehydrated olive crumb is a useful condiment to have on hand. Much nicer than commercial vegan cheese so next time I make pesto for vegans will use that but reduce salt. Pesto would probably look more attractive if I use green olives rather than black. I crumbled two dehydrated olives between my fingers on some cherry tomatoes. This stuff crumbles into a fine powder so blitzed in the food processor it will be useful for salting unbuttered popcorn and other foods that table salt won't adhere to.

Adding more umami ingredients: Asian dried shrimp (blitz to a powder in the food processor) and crushed roasted peanuts. I use a little of both on SE Asian salads.

Loving all your recommendations!!

acpgee

Another umami ingredient: fried capers. I had this garnishing a dish in a restaurant once but haven't tried making this at home.

acpgee

Adding to the list: belachan (Indonesian shrimp paste), Japanese pickled daikon, Chinese salted turnip, Chinese salted mustard greens, Japanese furikake seasoning, pork floss.

acpgee

i visited my mom last week and she introduced me to a new umami ingredient. Chinese olive vegetable paste. It's a different plant to the mediterranean olive, but looks and taste similar. The seed, being pointy, looks different. The mashed fruit is sold in jars mixed with pickled mustard leaf and oil and tastes like a Chinese version of tapenade. My mom has a large Chinese supermarket in her home town, but I got my jar by mail order. Must remember to ask for it next time I am in Chinatown.

https://pupswithchopsticks.com/chinese-olive-vegetable/

missysippy930

Kimchi, Parmesan & blue cheese.

livilively

Mushrooms and sesame oil!

SLL1803

Nutritional yeast or soy sauce, depending on what flavour I want.

I can't use mushroom sources, they make me ill.

VegjoyP

pancakerunner wrote: »

Loving fish sauce and aged cheeses (especially aged Parmesan!) on everything. What are your go-to sources???

Trader Joes has a seasoming thats called Umami! Its fantastic🍄🍄🍄

neugebauer52

Anchovies, any aged cheese, hoisin sauce.

HollyPFlax

I get sushi about once per week, which satisfies it well. I usually don't eat a lot of red meat, but once in a while I'll really crave it and go for a steak.

vivo1972

Parmigiano reggiano, Marmite for savouries (esp on crumpets, yum) 100% cocoa powder and vanilla extract for sweet stuff esp shakes and hot milk drinks