The first stage of this seasoning is to ferment field mushrooms for 5 days until they break down and start to sour. The mushrooms are then dried and blitzed into a powder. The powder is then mixed into dry blended up koji, sea salt, nutritional yeast, dried onion and garlic. This umami seasoning will be your best friend in the fridge. It packs a powerful umami punch and a bit of this added to almost anything will turn something ordinary into something delicious.

100g jar

* This Umami salt is unpasteurised and needs to be keep refrigerated