Umami Salt

Reach for umami salt when a dish tastes fine but flat, missing that deep, meaty savoriness a restaurant version has. It is a savory-boost finishing salt: sea salt blended with shiitake mushroom and aged black garlic, the two ingredients cooks lean on for that full, mouth-filling depth. Sprinkle it over roasted vegetables, grilled meats, and fried eggs, stir it into soups, broths, and pan sauces, or finish popcorn, rice, and buttered noodles for an instant savory lift.

Umami is the savory taste, the meaty roundness you get from a dab of fish sauce or a good mushroom broth. Here it comes from real ingredients: dried shiitake brings an earthy, mushroomy depth, and slow-aged black garlic adds a sweet, mellow richness. Blended in small batches so both stay aromatic. A pinch does the work of a longer-simmered dish, adding backbone without any single flavor standing out.

Packed fresh in small batches in Portland.

Ingredients: sea salt, shiitake mushroom, black garlic. No additives, no preservatives. Naturally gluten-free and vegan.

What does umami salt actually taste like?
Mostly it tastes like salt, with a deep, savory, meaty roundness layered underneath. The shiitake gives an earthy mushroom note and the black garlic a sweet, mellow richness, so the overall effect is savory depth rather than one loud flavor.

How is it different from regular salt or MSG?
Regular salt only seasons. This adds savoriness on top, and it does so through real ingredients: dried shiitake mushroom and aged black garlic rather than an isolated additive. The result is a rounder, more layered savory note than salt alone provides.

When and how much should I use?
Use it as a finisher or a booster, a pinch at a time. Sprinkle it over food at the end, or stir it into a soup or sauce toward the finish. Because the savory depth builds, start light and taste, especially in a dish that already carries salt.

What dishes gain the most from it?
Anything you want to taste meatier or more finished: roasted vegetables, grilled meats, fried eggs, brothy soups, pan sauces, and simple starches like rice, popcorn, and buttered noodles. It gives a quick backbone to food that would otherwise taste thin.

Is it vegan, given the savory, meaty flavor?
Yes. The meaty savoriness comes from shiitake mushroom and black garlic, not from any animal ingredient, so the salt is fully plant-based while still delivering that deep, savory depth.