SEAWEED GOMASIO

UMAMI SHADE

UMAMI

"Tending to savory with mineral notes. "

Seaweed gomasio is a mixture of toasted and ground sesame seeds mixed with whole sea salt and seaweed. Those who have tasted the dishes of oriental cuisine have surely had a chance to taste it. Sesame, as opposed to other seeds, contains a dose of sodium that allows it to act as a flavor enhancer, as does seaweed, which, added in this version, enriches it with nutritional properties. It is widely used in Asian cuisine, particularly in Japanese cuisine, where it is the "salt" par excellence.

Davide Mazza
Chef
SENSORY ANALYSIS
PERCEIVED HIGH INTENSITY

PAIRINGS:

CARD
TECHNIQUE

TASTE
Brackish and mineral with marine undertones
AROMA
brackish mineral
COLOR
tending to dark green
How best to extract the aroma?
Adding it directly to the product being cooked. Alternatively, its aroma can be extracted by hot infusion into flavored oils and animal fats
What spice can replace it?
White sesame plus spirulina seaweed
What is it particularly good for?
Ideal in many recipes. Use it instead of salt to decrease its use.
Main aromatic compound?
Learn more by visiting the fact sheets of the herbs and spices that make up the mix (toasted sesame seeds, spirulina seaweed, chlorella seaweed)

UMAMI SHADE

PERCEPTION ON THE TONGUE

The umami sensory nuance is the taste quality perceived through the stimulation of special receptors located on the tongue that are sensitive to the presence of amino acids and ribonucleotides.

MATCHES WITH.

Sensory nuance Savory, Aromatic, Fresh, Spicy and Sweet.

ATTENUED BY

Sweet and Aromatic Sensory Shade.

BALANCED BY.

Sour taste.

REINFORCED BY.

Sensory Nuance Fresh and Spicy.

THE UMAMI SHADE

Umami is defined as the fusion of the four main tastes (sweet, salty, bitter and sour). It is the most enveloping and engaging flavor, generating a precise taste sensation, but at the same time impetuous and delicate. Umami could be considered the quintessential perceived taste of "good." In fact, children, who have a virgin and instinctive palate, love this taste. It is that of breast milk, which contains a high percentage of glutamate. We could say that this flavor weans us and for that reason it is universally liked.

"Umami" in Japanese means "savory" and is responsible for precisely the taste we commonly refer to as "savory," such as that of Parmesan cheese, soy sauce, Japanese Kombu seaweed, or finally the flavor enhancer glutamate sodium. The savory sensation is specifically given by the detection of the natural amino acid glutamic acid found in meats, cheeses, and other foods.

Precisely because of its characteristic of enhancing the savoriness of dishes, Italpepe's "umami sensory shade" selection features spices and mixes that can enhance the taste of dishes and help limit the use of salt. In fact, they offer flavor to your recipes in a healthy way without glutamate, coloring agents and artificial flavors."

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The plant
Origin & Cultivation
So as not to waste it
Typical recipes

INFORMATION

History:

The term gomasio comes from the Japanese "goma" (translated "sesame seeds") and "shio" (salt). Its origins must be sought in Japan itself, where it has been used daily as a condiment for dishes for centuries.

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Curiosity:

Its popularity is due not only to the success of Japanese cuisine, but also to its wide use in macrobiotic cooking.

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Since 1969 always
On your table. With your family. In your kitchen.

In what format is it available:

No products found

Where can I find it on the shelf:

Recycling collection:
We are mindful of respect for environmentally sustainable development.
Check out our dedicated page HERE!
Allergens:
The ingredients that make up seaweed gomasio naturally do not contain gluten.
How is it stored?
Seaweed gomasio should be stored at room temperature, away from light, in a cool, dry place.

"The umami taste induces tongue perceptors to experience a continuous swing of pleasurable sensations. It is the fusion of the four main tastes. It is an enveloping, engaging, seductive flavor. It is the ultimate "good." It is a flavor enhancer. With each bite he associates a full, tasty, complete flavor. It is the most voluptuous of nuances. It is discovery, curiosity, lust, fullness, completeness. It is the curiosity in front of an oriental dish in which you feel notes that you cannot associate with any of the tastes and flavors you know; it is the magic of soy sauce that manages to complement and embellish anything to which it is added; it is the taste of parmesan cheese that goes perfectly with so many dishes of our culinary tradition; it is the warmth given by mushrooms to a cutlet; it is the explosion of flavor that paprika manages to give to baked potatoes."

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