What is UMAMO?
The official name of UMAMO is Aurantiochytrium,
a microscopic type of marine algae that naturally grows beneath fallen mangrove leaves, absorbing nutrients from its environment as it develops.
Our team is the first in the world to successfully cultivate this algae for flavor.
Until now, the ingredient with the highest known natural umami content was Rausu kombu, a prized kelp from Hokkaido. But the UMAMO we’ve grown contains over 1.5x more umami compounds than Rausu kombu.
That’s why we call it UMAMO.
It’s a bold, new ingredient from Okinawa with a rich, concentrated umami taste, think bottarga (cured fish roe), but entirely plant-based and ocean-grown.
There are five key compounds that create the taste of umami.*
Most umami-rich ingredients, like kombu or mushrooms, contain
just one of them in high amounts.
UMAMO is different.
It naturally contains three of these core umami compounds, each in remarkably high concentrations.
That’s what gives UMAMO its incredibly rich, layered flavor.
It’s hard to believe it comes from a single ingredient.
An Unmatched Source
of Umami
Glutamic acid, inosinic acid, guanylic acid, and others that work synergistically to create the savory depth we know as umami.
It’s not just the flavor that’s rich.
The five types of umami components are as follows
(representative foods in parentheses):
Glutamic acid (kelp)
Inosinic acid (meat)
Guanylic acid (mushrooms)
Succinic acid (shellfish)
Aspartic acid (asparagus)
UMAMO delivers deep, layered umami,
and it’s full of nutrients too.
It contains 13x more DHA than mackerel and 10x more GABA than tomatoes.
The best part?
You get these hard-to-find nutrients simply by enjoying something delicious.