A dressing that makes people ask what is in it. Umami Fermented gives it a savoury backbone most vinaigrettes do not have.

Crispy skin, savoury meat. Umami Robust gives the chicken a richness that usually only comes from a long braise.

A weeknight pasta that comes together in about 20 minutes. Miso and Umami Depth make a sauce that tastes like it took much longer.

The most useful thing you can make with Umami Fermented. Melt a round over steak, toss through hot pasta, or spread on good bread. It keeps in the fridge for two weeks.

A proper ragu that does not take all day. Umami Robust adds the kind of depth that usually comes from hours on the stove.

Whatever vegetables you have, tossed with Umami Depth and roasted until the edges caramelise. The kind of side dish people ask about.