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Feb 19, 2013 02:08 PM

Taste #5 Umami Paste... have you tried it?

I was intrigued enough to buy a tube of this stuff when I saw it in an outlet store here in PA. I've used it twice but I'm not convinced I'd buy it again. I often use concentrated tomato paste in my sauces. I also use concentrated anchovy paste. I think either of those two products would create the same umami "flavor bomb" as #5. That said, I haven't tried #5 as a meat seasoning or as a condiment, as suggested on the package.

I'm curious to know if anyone has used this product. If you have, how did you use it and what did you think of it? Do you think it's useful, or is it redundant, given the other ways in which you typically "umamify" dishes you cook?

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  1. I'd never heard of this until now, I looked it up and here it is:

    it seems awfully handy for camping, or cooking at a vacation house that isn't stocked, or just making up for a lack of..
    while you're making dinner. But no, I've never tried it. You say *either* tomato essence or anchovy would achieve the same end? Interesting product.

    1. I have used it, and i like it. It is great when there is just "something" missing. I find it much more useful than anchovies, for example, as it can be added in arc the very end.

      2 Replies
      1. re: CanadaGirl

        Can you give me an example of a dish where you've added #5 in at the very end? Maybe I'm not creative enough to figure out how to use it.

        BTW, it's not actually anchovies I've used in sauces, it's concentrated anchovy paste I was referring to. You don't really get the taste of anchovy, but it adds the umami factor.

        1. re: CindyJ

          I've added it to pasta sauce, gravy, stirfry, various pan sauces.

      2. I hadn't heard of this either, but I found a review of the product that suggested putting it on grilled cheese sandwiches, mixing it into mayo, adding a little to stews and as a bruschetta topping.

        1. I have used this and really like it. I have the tube right here and just tasted and tasted it again. There is no forward flavor: it really is a beautiful. I taste olive-tomato-but-so-much-more. As a vegetarian who is the only cook in a household of meat eaters, it can be a challenge: not able to taste - going by sight and scent alone (trying to train husband's palate so he can tell me what he's tasting). In the most recent example of use of this product, I make sausage and peppers over pasta for them. This time, I thought the sauce wasn't coming together, so I added a good 2-3 Tb of #5 to the sauce. Got rave reviews. It was the same dish, but much, much better.

          It is rather expensive. I'll try to come up with my own version, when I have time. Meanwhile, I love this stuff!

          1 Reply
          1. re: aprilscience

            I'd love to hear how your homemade version turned out.

          2. Used it on a 4-day backpacking trip the weekend before last, and liked it a lot. For dinner each night I made pasta with a little olive oil, some sun-dried tomato paste, and some Umami Paste. The result was quite decent by any standard, and excellent for backpacking food.