Umami Chef are excited to be exhibiting at the food and drink expo at the NEC in Birmingham, from the 25th to 27th April. If you’d like to come and meet us we will be on stand L149
There are thousands of different misos - ranging from warm yellow misos that can be made in a few weeks; to rich, dark misos that take several years to mature.
Amazake is a traditional Japanese drink made from koji. It can be drunk ice cold in Summer, or gently heated to provide a delicious warm drink in Winter. It has recently been labeled as a super food due to it’s high nutritional content – including complex B vitamins and all the amino acids the body […]
Sweet white miso (for example, 10 Day Miso) is perfect in salad dressings – it adds a depth of flavour that brings dishes to life. I’ve chosen hazelnuts, as they’re in season at the moment, but all nuts work well in this warming autumnal salad. Warm Broccoli and Hazelnut Salad with a maple, hazelnut and […]
Green lentil miso adds a beautiful, earthy umami flavour to dishes. It is perfect in simple soups and stews, but goes especially well with ones containing coconut milk.
Shio koji is a special marinade that can help to reduce your salt consumption and tenderise meat whilst providing a deep umami flavour.