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The fifth taste
What the heck is umami?
Not loud. Not sharp. Just the depth that stays.
Umami is the fifth basic taste—a rich, savory depth found in a wide variety of foods. It creates a sense of fullness and satisfaction that lingers long after the last bite.
Umami, you eat with your soul—it’s like, Oh, that tastes good!
Hiro Sone
The building blocks
Three natural compounds form the foundation of umami. Each brings its own character. Together, they create something deeper than the sum of their parts.
G
01
Glutamate
The quiet foundation
Found in kelp, seaweed, and aged vegetables. It builds the base of savoriness.
I
02
Inosinate
The marine amplifier
Rich in fish, shellfish, and bonito. It deepens and stretches the umami wave.
G
03
Guanylate
The earth note
Found in mushrooms and fermented foods. It adds fullness that lingers.
The Umami Equation
When these compounds come together, they create synergy—unlocking deeper layers of flavor and savoriness than any one alone.
Better together.
Kombu + bonito = dashi
Tomato + mushroom = deeper sauces
Chicken + mushroom = richer broths
Where you taste it
Kombu
Ocean depth and minerals.
Miso
Fermented richness and complexity.
Soy Sauce
Umami in liquid form.
Parmesan
Aged savoriness and umami.
Tomato
Sun-ripened depth.
Shiitake
Earthy, meaty and round.
Bonito Flakes
Light, airy, but powerful.
Cured Meats
Time-aged umami punch.
Why umami matters
01
Deeper Flavor
Creates richness without heaviness.
02
More Satisfaction
Leaves you feeling full and content.
03
Better Balance
Brings harmony to sweet, sour, salty and bitter.
04
Less Need for Excess Salt
Adds savoriness naturally.