Takii Umami Powder By Fifth Foods - 1.59 ounce shaker…

I have to admit, I was expecting a deep, highly intense salty flavor from this powder, but it's very very mild. I eat a lot of cooked spinach (I have anemia and I CRAVE spinach- just typing this makes me crave it) and it's not the most exciting food in the world, so I like to add different flavors to it to change things up. This powder isn't the flavor punch I was hoping for, but it made enough of a delicious different that I consider it a pantry staple, and add it liberally any time I make veggies or toss myself a salad.

I was pleasantly surprised by this product. It contains a bit of salt, but its per-serving sodium content is less than half that of a serving of salt. It enhances the flavors of everything it’s sprinkled on, without changing them. A “serving”, 1/2 teaspoon, contains 270 milligrams of sodium, or 11% of the RDA, but I can’t imagine using that much Umami at one time.Amended 7/2/2020: I have learned not to give my husband too much info about meal prep, so I didn’t tell him I used this umami powder when I prepared tuna salad for his lunch. I thought it tasted too salty, but when I asked him how he had liked it, he replied that it “needed salt.” I wonder if there’s a genetic reason his taste buds didn’t recognize the seasoning’s non-sodium ingredients?

I do like the flavor, it's mushroom origins are evident immediately and in a good way. I add it to soups and stews, but be careful it does add to the saltiness, oh and it tastes awesome on popcorn. The 1.59 oz shaker is a bit pricey, but worth it just to try it out; Moreover, I saved the shaker jar and refill it from the bags I buy now, much cheaper in the long run. All in all a good product and nice flavorful alternative to MSG.

If this is your first time ordering something like this, my recommendation would be to try a little of it straight from the shaker, not only so you get a feeling for the flavor, but for the amount of salt it adds as well, because it adds enough that you'll probably want to use a little less salt than you might normally (it adds 270g sodium per 1/2 tsp). The other things worth noting is that when you look at the form of the Umami Powder, it looks like it's just in bits, but I'd say granules would be the more appropriate term, since they seem to dissolve instantly. Also be aware that if left sitting long enough, the granules will all stick together in the shaker, but they retain their shape, and one strong shake with separate them all back out (the small amount of calcium carbonate probably helps with this).All things considered, a great thing to have in your kitchen.

I’ve been cooking fish with just a little butter and this sprinkled on top... it rings out the natural flavors without overpowering it of itself. Tried it on scrambled eggs the same way... lightly. Makes delightful eggs.Have not used this heavy handedly... I’m not sure what that effect would be, but I’ve found that in all the times I’ve tried it, it’s brings out the flavor of things in a rare and natural way.

This adds amazing flavor to miso soup that I had been missing since we went vegan and I threw out my fish dashi. I've added it to all of my Japanese soups ever since I got it, and it's really rounding out the flavor of those dishes. Ramen? YES. Miso soup? YES? Tantan? YES. Shabu shabu? YES YES. Bonus, it worked great in a king oyster mushroom ribs recipe. Om nom nom.Vegans who cook Japanese cuisine need this in the cabinet at all times--it's a staple!

This improves the taste EVERYTHING! I used to love MSG before I found out how bad it is for you, but this is better by far. Nothing but natural, healthful ingredients. It dissolves easily in a food’s own moisture, so things are coated evenly with no effort. Really delicious.

It does add additional flavor. I'll probably use it on cheaper cuts of meats.