This meaty and savory 5th taste originally associated with Japanese cuisine has grown by 36% on menus in the past year alone.1 Naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori can give the trend a fresh spin in salads with layers of color that taste as good as they look.
Try these recipes:
Miso Soba Noodle Salad with Tofu
Soba noodles tossed in Hellmann’s® Sesame Thai Vinaigrette, then topped with edamame, bean sprouts, snow peas, bell pepper, spiced almonds and miso marinated tofu. Finished with house made umami dressing.
Sesame-Soy Mushroom Salad
Roasted baby bella, shitake and white button mushrooms mixed with baby spinach and shaved parmesan, then coated with Hellmann’s® Sesame Thai Vinaigrette and soy sauce. Sprinkle with toasted sesame seeds and lemon zest.
Grilled Bok Choy Salad
Grilled bok choy, purple cabbage, shaved carrots and edamame tossed with a blend of Hellmann’s® Ultimate Caesar Dressing, Sesame Thai Vinaigrette and fish sauce. Topped with puffed wild rice and pork belly.
1MMI Data Q1 2017
