trader joe’s umami seasoning - good on everythinggg. idk if they sell it anymore at the one local to me, so i’ve been buying this one from amazon:
Takii Umami Powder, Magic Shiitake Mushroom Seasoning, Add Instant Flavor and Depth to All Your Favorite Dishes (1-3.5 Ounce Pouch) https://www.amazon.com/dp/B00HYL4HK2/ref=cm_sw_r_cp_api_glt_fabc_BGW89AXS7JFK05FFHEGZ?_encoding=UTF8&psc=1
> mushroom powder
you're most welcome!
Just for reference, I mean something like this:
Amazon actually sells an "Umami Powder" that is mostly mushroom powder. I was just came across it today while looking for koji.
Any of the typical "American Chinese" foods. I know mine is far better than 99% of the restaurants, but people seem to be really blown away by them - specifically my general tso's or orange chicken. I personally think it's the rice that makes the difference.
On your stove or in rice cooker: 1 cup basmati rice (rinsed until water runs perfectly clear) 1.5 cup chicken broth 1 star anise pod 3 dried bay leaves 1 tbsp Takii Umami Powder
Still haven't gotten the hang of making a really good egg roll though.
Cooking instructions:
The day before: Softboil an egg and put it in a ziploc with some tamari/soy sauce and better than bullion (1 tsp each per egg or two).
Follow directions on the package of noodles to prepare them for cooking: drain, rinse, strain, and dry.
Heat 1tsp of sesame oil in a pot. Once hot, add 1/2 clove of garlic and start browning. Once browning, add 2tsp of 'better than bullion' and brown.
Once bullion and garlic are browned add 2 cups of water, ginger powder to taste (could always use fresh instead, but I only have powdered right now), 1/4 tsp of umami powder, 2tsp of tamari (or soy sauce if you can tolerate gluten), 1/5 packet of seaweed (best when crumbled, but sometimes I don't want to get my hands dirty). Heat until simmering.
Add the noodles and the egg. Simmer for 2 minutes. Be careful not to overcook your egg like I did (oops!).
Remove from heat and add chives/green onions as a garnish.
This ramen tastes very umami and complex to my palate. It takes about 10 minutes to put together (not counting boiling some eggs the night before). It keeps me full until my next meal easily due to the large volume and high fiber content.
Please let me know if you try it, whether you like it or don't like it, and what sort of changes you make to the recipe to adjust for your personal palate or pantry. I hope you enjoy!
PS- This is quite filling for me, but if this is not filling enough on its own for you, a side of edamame would go very well with it and only adds 158 calories for the ones you can buy from Costco frozen.
I strongly recommend this over MSG. Or maybe even in addition to.
Takii Umami Powder, Magic Shiitake Mushroom Seasoning, Add Instant Flavor and Depth to All Your Favorite Dishes (1-3.5 Ounce Pouch) https://www.amazon.com/dp/B00HYL4HK2/ref=cm_sw_r_apan_glt_fabc_0YFHCCXJN7XXZEK19SQK?_encoding=UTF8&psc=1
I buy it from Amazon. It's $10 and usually lasts me several months.
https://www.amazon.com/dp/B00HYL4HK2/ref=cm_sw_r_cp_apa_i_pP1-Fb7V66DKA?_encoding=UTF8&psc=1
That's roughly what I was doing before, or what I do in a pinch! But, giving it a few hours has definitely softened the flax seeds and made them easier to digest.
This is the umami powder I use, there may be better ones out there, it was just the first and most affordable one I found at the Asian grocery store I used to live by: https://www.amazon.com/Takii-Umami-Powder-Fifth-Foods/dp/B00HYL4HK2. It does add some sodium, but that's been a bonus for me since I live in the desert and struggle to stay hydrated.
Takii Umami Powder is usually what I use, it's not exactly cheesy, but it provides a robust salty umami flavor that works as a substitute.
https://www.amazon.com/Takii-Umami-Powder-Fifth-Foods/dp/B00HYL4HK2
Been experimenting with pizza lately:
Recipe:
Next:
Pretty decent crust! I slid it out by pulling the parchment onto a cookie baking sheet (no rim):
This one was a single pizza from the entire dough ball, it was on the thicker side lol. I'd definitely split this up next batch. Not bad for a quick & easy pizza, comes out like a frozen pizza that you cook up, except costs probably 50 cents to make lol.
I had the brilliant idea to use my umami granules as a topping post-cook:
These are about twice as big as a Kosher salt granule. There are 4 ingredients:
Great on steak & burgers, will now be using on my pizza in the future!
Dry and mix with salt and umami.
This stuff changed my life.
https://www.amazon.com/dp/B00HYL4HK2/ref=cm_sw_r_cp_apa_i_W6mzFb58XKJX8
It's basically just ground up shiitake mushrooms. Really overrated. Just buy MSG. It's cheaper and does a better job.
I use Umami a lot. Mainly in burgers 1 tablespoon per pound of beef. Fantastic!
This umami from Amazon is pretty good, too! I like it better than the Trader Joe's.
I swear by [Takii Umami powder]. (https://www.amazon.com/dp/B00HYL4HK2/ref=cm_sw_r_sms_api_glt_fabc_4V6165N1VH60JPXQRHYB). And the Trader Joes version didn’t come close!
Here's one: https://www.amazon.com/Takii-Umami-Powder-Fifth-Foods/dp/B00HYL4HK2
I wonder if you have look at bouillon too.
Item | Current | Lowest | Reviews |
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Takii Umami Powder, Magic Shiitake Mushroom Seaso… | $9.98 | $9.98 | 4.6/5.0 |
^Item Info | Bot Info | Trigger
Reminds me of that story of when Boris Yeltsin went grocery shopping in '89:
As compared to a Russian grocery store at the same time:
Love this section of that article:
>Yeltsin, then 58, "roamed the aisles of Randall's nodding his head in amazement," wrote Asin. He told his fellow Russians in his entourage that if their people, who often must wait in line for most goods, saw the conditions of U.S. supermarkets, "there would be a revolution."
His autobiography credits this experience with shattering his views on Communism. I'm pretty sure it was the free cheese samples that got him lol.
>I lived in USA (because of my work). Dude! The prosperity! In a safeway or in a whole foods market, the cheese isles are 10 times of what we have in the biggest supermarket in Greece!
Oh seriously, no joke. I mean, we have our share of food deserts in America, but I'm fortunate enough to live within an hour's drive of Whole Foods, Trader Joe's, Costco, BJ's, Sam's Club, and a handful of regional grocery stores, plus there's online shipping from a variety stores like ChefShop, as well as Amazon Prime for more unique stuff.
And yet I still get McDonalds on the way home LOL. We are incredibly blessed to have the shipping & disbursement abundance that we enjoy today in this country!
>Are you sure that you are non taster? Using a lot of salt is not always because you cannot taste otherwise, but because things taste bitter without it.
Yeah, my wife is a supertaster & I'm a non-taster, so I have to season & sauce the heck out of my food lol. Unless a piece of meat is really amazing by itself, it just kind of tastes bland to me, but fortunately there's stuff like peppercorn mushroom sauce, chimichurri, compound butters, MSG, Kosher salt, mushroom umami powders, etc. This mix has been my favorite lately, soooooo good:
They actually sell test strips to find out! We did the PTC test a number of years ago; I couldn't taste anything & my wife almost threw up lol:
Anyway, back on the food diversity topic, I remember watching I think it was Forks over Knives & learning that we currently produce enough food for 10 billion people & only have just under 7.7 billion people. We have the food, the technology, etc. but we also have dictators in various countries & other supply problems for getting clean water & good food to people, which is really aggravating!
Fortunately, there are a lot of really smart people working on really cool stuff. I really like Freight Farms, for example, which does automated indoor farms in shipping containers:
Farm One NYC does ultra-local hyper-fresh vertical indoor farms in the same vein:
And there are other cool initiatives like Brave Robot ice cream, which makes real dairy ice cream 100% cow-free! They basically 3D-print the ice cream using gene sequencing:
So it's a legitimate vegan dairy ice cream. It's lactose-free, as it's sequenced from whey, but it's still dairy, so if you have a dairy allergy, you still can't eat it. Crazy stuff!
Umami powder. This is my favorite. I add it to everything!
Takii Umami Powder https://www.amazon.com/dp/B00HYL4HK2/ref=cm_sw_r_cp_api_i_kcHjFb9EJP5CY
How about umami powder from shitake mushrooms?