More than a century ago, the Japanese chemist Kikunae Ikeda noticed that dashi broth made from kombu seaweed had a different flavor than anything else. It is not sour, salty, bitter, or sweet – it is different, a special one. Many other people agreed with the discoverer too. Thus, the fifth taste was identified and recognized – umami, which is well known to all connoisseurs of Japanese cuisine.
Umami, or natural glutamate, has a pleasant protein flavor. You can recognize it in chicken, mushrooms, green peas, and tomatoes. The taste of umami is born during fermentation processes, that is why it always feels in cheeses, cured meats, but most of all its taste is vivid in soy sauce.
The GUSTÓ Umami product line includes traditional Soy Sauce. This fermented product of moderate density and saltiness can add exotic Asian notes to your dishes. Use GUSTÓ Soy Sauce to cook marinades for meat and fish, vegetables, and mushrooms, or add it to salad dressings and soups, meat dishes, and pasta.
GUSTÓ Soy Sauce is packed into PET bottles of various sizes so customers who like to cook at home on weekends or owners of HoReCa establishments can choose convenient packaging according to their everyday needs.
