Want to give your cooking an extra flavour boost? Ann Evans suggests this healthy sauce to add to your meal at any stage of the cooking.
If you haven’t yet tried vegetable umami Yondu – advertised as perfect for plant rich cooking, then I’d say you won’t regret adding it to your shopping list, as it really does pack a flavoursome punch to all your cooking.
Yondu is an all natural seasoning sauce made with umami rich vegetables, but if, like me, you don’t know what umami is, we’re told the name is Japanese, and umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products.
Umami is one of the five basic tastes together with sweetness, sourness, bitterness and saltiness. It is what we commonly know as ‘savoury’ and is mainly associated with animal-based products like meat and cheese.
The 100 percent plant-based sauce is made from a three-month slow fermentation process of organic, protein-rich soybeans blended with a simmered seven vegetable broth making it unique to the market. Yondu has already received global praise from renowned Michelin Starred Chef José Andrés and Michelin Starred Chef Quique Dacosta.
Thanks to its clear colour and versatile liquid format, you can add just a few teaspoons of Yondu to broths, soups, stir-fries and any other everyday meal, providing a boost of flavour and balance to dishes. Additionally, it’s a great plant-based alternative for bouillon, concentrated stock, or fish sauce and can be added to recipes at any stage of the cooking process.
The people at Yondu believe that the journey to good food starts at home, where cooking and eating doesn’t just nourish the body, but it feeds relationships, builds bonds and recharges your spirit. Their philosophy of healthy living stems from its creator company, Sempio.
Sempio has been studying and developing Korean food culture for more than 70 years. Korea’s vegetable consumption is among the highest in the world with Korean cuisine centred around vegetables and plant-based fermentation. Sempio’s ethos is to study and share this culture with anyone who cares about food.
Yondu is USDA Certified Organic, Non-GMO, vegan, gluten free and calory free.
So far, I’ve used Yondu in a chicken and pasta dish, and a pork stir fry, and have been pleased with the additional flavour to the meal. And it has to be said that the Yondu bottle is a really pleasing shape to handle. There are lots of recipes on the website, but here’s one you could try.
Recipe – Purist Carrot Soup (serves 2)
1 tbsp olive oil
Half an onion, thinly sliced (1 cup)
3 carrots, thinly sliced (4 cups)
2 tbsp Yondo
750ml water (3 cups)
- In a pot over medium heat, drizzle olive oil, add onion and carrot. Sweat out vegetables for 5 minutes.
- Add water and Yondu, bring to the boil. Cook until carrots are fork tender in low heat.
- Blend the mixture until smooth.
Garnish to your own taste. You could also try this recipe with different root vegetables such as turnip or celery root.
Yondu is available to purchase via its UK website and Amazon, retailing at £6.88 for 275ml. Visit www.yondu.co.uk/recipes/ for cooking inspiration.