UMARA DASHI

THE AUSTRALIAN DASHI ALTERNATIVE

Traditional Japanese dashi relies on kombu and katsuobushi to create depth and umami. UMARA offers chefs a new approach.

A small amount of UMARA Sardine Garum or UMARA Umami Dust can deliver savoury complexity, body and depth in broths, soups, ramen, sauces and cooking stocks.

Applications

• Ramen broths

• Seafood soups

• Risotto bases

• Sauce foundations

• Vegetable stocks

• Butter sauces

• Noodle broths

Simple UMARA Dashi

• 1 litre water

• 5–10 mL UMARA Sardine Garum

• Optional: kombu, dried mushrooms or aromatics

Creates a clean, savoury stock with remarkable depth and a fraction of the preparation time of traditional dashi.