Blog

Its effect is most noticeable in soups, broths, curries, gravies, sauces, stir-fry, marinades, noodles, fried rice, roasted vegetables, meats and even some snacks. Since umami is complementary to ingredients containing natural glutamates, foods such as tomatoes, mushrooms, onions, cheeses and soy-based sauces tend to get even more flavour by using MSG.