From the left: reduced-salt Soy Sauce; Fish Sauce; Amino Sauce; Oyster Sauce; and Worcester Sauce. All are Umami-rich condiments, seasonings or ingredients.
Soy Sauce, known in Japan as Shoyu, is made by combining tane-koji mould with soy beans and wheat to make a rice malt, then adding saltwater and extracting the fermented 'moromi' liquid. It is a classic seasoning for so much South-East Asian cooking. Traditionally rather salty, reduced-salt varieties are now available.
- Glutamate: 400～1700mg/100g
Fish Sauces abound in South-East Asia. They are loaded with Umami. Similar-tasting vegetarian versions of many of them are becoming available.
- Glutamate: 330～1570mg/100g
Amino Sauce is an organic, vegan, gluten-free alternative to Soy Sauce.
Oyster Sauce is another classic Umami seasoning for many Chinese dishes.
- Glutamate: 900mg/100g
- Glutamate: 34mg/100g