Umami Sauces
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
Worcester Sauce was devised in England by Lea and Perrins in the 1830s and is very piquant, containing malt vinegar, molasses, anchovies, tamarind extract, salt, sugar, onions, garlic, and spices.
- Glutamate: 34mg/100g