Magazin

Umami.
The
taste.

The king oyster mushroom
is known for its rich, aromatic
and fulfilling umami taste.

There are between 6,000 and 12,000
taste buds on our tongue that detect
"umami", in other words "deliciousness",
along with sweet, sour, salty and bitter.

In Japan, Umami is associated with “delicious”, “tasty” or “savoury”.

Europeans are familiar with sweet, salty, sour and bitter taste but we don’t have a word of our own for the most important fifth taste quality. “Umami” is the key to culinary pleasure.


We are first discovering this infamous fifth taste in the early stages of our lives as it delivered to us through our mother´s milk / breastfeeding. It inevitably shapes our relationship not only with food and eating but also with pleasure and well-being in general.

For the longest time, the existence of Umami remained a myth but in 1907, the sensation we collectively take so much pleasure in, the fifth taste, was finally scientifically proven.

We can mainly savour this “deliciousness” in protein-rich food, regardless of whether it’s animal or vegetable protein. The king oyster mushroom is known for its rich, aromatic and fulfilling umami taste and is therefore the sole choice and main ingredient for our products. Its name gives it away, it is the true king among the mushrooms. Every single bite will leave you without doubt – simply delicious!

 

Curiously, culinary delight starts long before you sink your teeth into our mouth-watering products. Your nose prepares your palate for the pleasure to come, as the sense of smell is responsible for almost 80 % of the way we experience taste. There are between 6,000 and 12,000 taste buds on our tongue that detect “umami”, in other words “deliciousness”, along with sweet, sour, salty and bitter.

 

European cuisines traditionally feature a high number of meat dishes leading us to relish a very specific type of “umami”. This is why we wanted to make sure to thrill all your specific taste receptors for all things “meaty”!