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Yondu Vegetable Umami $9.95

This all-purpose umami seasoning is a Korean pantry secret.

Organic soybeans are slowly fermented in three stages to coax out their natural, deeply savory flavor before being blended with a concentrated broth from eight different vegetables including cabbage and onion to add complex layers of flavor.

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We test everything we sell. Here’s how we’d use this.

HOW TO USE

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.

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