A rich blend of shitake, reishi, kombu, tamari and other plants. Add depth to broth or sprinkle on top of rice, vegetables and meat.
Umami is the Japanese concept of a “pleasant savory taste” which spreads across the mouth, enveloping the whole of the palate. Umami is a subtle sensory experience, which harmonizes the four basic tastes, and complements the unique deliciousness of all flavors. The traditional Japanese Dashi broth is made with dried seaweeds, mushrooms and bonito. Here, we replace the bonito with smoked, grilled and dehydrated organic vegetables, medicinal mushrooms and tonic herbs for this, a high-vibe, Umami-rich, plant-based blend. Use as little or as much as you like to add flavor to soups, sauces, broth and dressings or lightly sprinkle over the top of vegetables, grains and salads.
Ingredients: Organic Dried Shitake, Organic Smoke Shitake, Organic Dried Onion, Organic Grilled Leek, Nutritional Yeast, Organic Reishi, Organic Tamari, Kombu, Organic Dried Tomato, Organic Ginger, Organic Star Anise, Sea Salt
Greg was raised by his Japanese mother, alongside her were his Japanese grandparents and uncles. Everything Greg ate as a kid was spiked with soy sauce and at times, ketchup. This Japanese style of cooking that includes western condiments is called Yoshuku. During his teenage years through his early adult years, he spent his time skateboarding and going on tour playing music. In between those hours, he worked jobs at the kitchen, most of them focused on plant-based cuisine. Greg” focus is now on his brand Dark Horse Organic, which he “technically” founded in November of 2017. Although the brand is only two years ld, he has been perfecting and working on those flavors for years prior to diving deep into his word of condiments, sauces and ferments.