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.
Greg Arnold is the fermentation funkmaster behind Dark Horse Organic a high-vibe, high-end, and high-flavor line of artfully packaged condiments that have taken over our feed — and our food. The Los Angeles-based company is on a mission to make what’s old new again. “People have been using fermentation to preserve foods for thousands of years, really,” Greg explains. “Food that’s been fermented is the healthiest and most natural to eat.”