How UMAMO
is made
A patented process. A powerful result.
UMAMO comes from a unique type of algae that doesn’t rely on photosynthesis.
In nature, it grows by absorbing nutrients from its surroundings, often found clinging to fallen mangrove leaves, feeding on organic matter in the water.
As it grows, it naturally produces DHA and other essential nutrients found in the ocean.
At AlgaleX, we discovered that awamori mash, a nutrient-rich byproduct of Okinawa’s traditional rice spirit, makes the perfect food source for this algae.
Using our proprietary fermentation method, we cultivated UMAMO: a flavorful, nutrient-dense edible algae with more DHA than oily fish and a deep, natural umami.
That breakthrough is now patented.
01 Where UMAMO begins
UMAMO is a rare type of algae that doesn’t rely on photosynthesis.
Instead, it grows by absorbing organic nutrients from its environment. In the wild, it lives on the underside of mangrove leaves, feeding on the nutrients found in fallen leaves.
As it grows, it naturally produces high levels of DHA, an omega-3 fatty acid that supports brain and heart health, along with other essential nutrients needed to support ocean life.
03 Fermented with Awamori Mash
UMAMO grows inside a specialized fermentation tank, where it absorbs nutrients from awamori mash.
The process is a lot like farming, creating the ideal growing environment is the key to both flavor and growth.
At AlgaleX, we’ve developed an AI-powered system that automatically maintains these ideal conditions.
This allows us to consistently grow UMAMO with stable quality, nutrition, and rich flavor.
02 A nutrient-rich byproduct of Okinawan rice spirit, Awamori
Awamori mash is a byproduct from the distillation of awamori, a traditional rice spirit from Okinawa.
It’s incredibly rich in nutrients like GABA, a natural compound that helps promote relaxation and reduce stress, and citric acid, which supports energy metabolism.
While some of it is used in health drinks like moromi vinegar, most awamori mash is simply thrown away.
But it turns out to be the perfect nutrient source for UMAMO.
Packed with amino acids and essential compounds, it helps fuel the algae’s growth and boost its nutritional power.
04 From Fermentation to UMAMO
Once the algae has finished growing, we gently dry it into the flaky, shelf-stable form you see in your hands.
Every batch is carefully checked for quality, taste, and DHA content to make sure it meets our standards.
Only the most delicious, nutrient-rich algae earns the name UMAMO.