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In September 2021, the company received the Excellence Award in both vegetarian and vegan food categories with Yondu Vegetable Umami Essence at the 2021 Veggie Awards, which selects the best products that help a sustainable lifestyle, followed by awarding in the Great Taste Awards for its innovativeness to be recognized in the global market. Make it creamy. If you like to make a creamier and richer version of this soup, you can add a splash of full-fat coconut milk to the mix or add a dollop of vegan yogurt before serving. Taking the lead in promoting the value of soybean fermentation, which is the core of Korean culinary culture, to global markets, Sempio was recognized for its contribution to increasing exports and pioneering the global market with sauces including Yondu Vegetable Umami Essence and Sempio Organic Gochujang. Jugyeom is a convenient way to load up a dish’s umami without the need for animal products. It is also considered to have many health benefits. However, it has a unique taste and smell that will take some getting used to.
Homemade or store bought tapenade is a great alternative to umami paste. They are often made with olives, anchovies and olive oil, the dominant flavors in umami pasta. Yondu tastes a little bit like soy sauce, but it’s, well, more savory. There’s vegetable essence in it, too. So it’s more flavorful and complex, I think, than soy sauce and tamari are. There are infinite ways to incorporate Yondu into your cooking. Stir it into soups, stews and marinades for meat, or add it to cooking water for beans and grains—you can even use a splash to deglaze a pan. Obviously, it’s up to personal preference how much you decide to use (and the pour spout makes it easy to add one drop at a time), but we like to use 1 tablespoon of Yondu for every 2 cups of grains, sautéed vegetables or water (for broth). We love to use it in place of the soy sauce in our Pan-Seared Miso-Marinated Skirt Steak, as well as the broth for our Turkish Red Lentil Soup. It also adds a welcome savoriness to our Pasta with Cherry Tomato Sauce and Pistachios—just add 2 tablespoons along with the tomato paste. Kitchen Notes
Where to buy Yondu sauce
Yondu is created by Sempio - Korea's largest producer of Soy Sauce and fermented foods. They have used their deep expertise in fermentation to create this all-natural vegetable essence. Best of all, it has no artificial flavors, preservatives, colorings or MSG added. VERSATILE & DELICIOUS alternative to fish sauce, soy sauce, bouillon cubes/paste, dashi, oyster sauce, broth, liquid aminos, umami powders, flavor bases If you’re looking to give your food umami flavor and are happy with a different flavor then truffle paste is a great choice. These sought-after mounds of fungus offer pungent, musky, slightly funky flavor to recipes. You’ll get a more well-rounded, savory taste by including mushrooms.
Kombu is a variety of seaweed, commonly used in Japanese cuisine for making dashi, a flavorful broth. Your easiest option is to buy the glutamate-rich, powdered product and mix it with a splash or two of fish sauce. Don’t overdo the fish sauce as it is very salty and can spoil your meal if too much is added. Umami paste is a Japanese spice made from fermented soybean paste that is popular in soups, stews, and sauces. Umami paste is made by adding the naturally occurring amino acid glutamate to soybean paste, and then allowing it to ferment. It is not a secret ingredient, and it is available in most Asian supermarkets. A Sempio official said, “With our 75-year fermentation technology and localization strategy, various products based on fermentation and sauce, which form the basis of our food culture, are captivating the taste buds of people all over the world.” We will strengthen our localization strategy to realize the vision of “Amusing the world with our own taste.” Use mushroom and truffle paste in risottos, pasta dishes, marinades, and sauces. A little goes a long way so use in moderation (about 1 tablespoon), then taste test and add more if needed. 6. White Miso Paste
Umami pasta is generally expensive and not always easy to find on the shelves. We think the replacements on this side will add a lot of rich, warm flavor. Fortunately, most of the ingredients we suggest are probably already in your pantry. These alternatives add a warm flavor to any dish, and all the ingredients are easy to find in the supermarket. See our full list of replacement units below.
I think this is a good seasoning alternative if you are vegetarian, vegan or are enthusiastic about eating more plant-based foods. This is made to be used as an easy-to-use, all-purpose seasoning to add some excitement to a boring meal. Think of it like the Asian version of what Mrs. Dash does, or the non-MSG version of the Maggi all-purpose seasoning.
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Use Yondu to replace/enhance fish sauce, oyster sauce, bouillon, soy sauce, Worcestershire sauce, liquid aminos, or other flavor bases. Although Korean bamboo salt isn’t cheap, you’ll find a little goes a long way. 9. Kombu + Fish sauce
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