THE ORIGIN OF YUM(AMI)
We believe that delicious Asian flavors are the gateway drug to better eating.
We start with good ingredients that are rich in protein, fiber, antioxidants, vitamins, and minerals. We then layer in dynamic Asian flavors and a desire to make healthy food taste great.
Yumami has a no-junk commitment and a sensitivity to modern food preferences. All our dip and chip snacks are gluten-free, nut-free, dairy-free, vegan, kosher, and non-GMO.
We don’t use artificial flavors or preservatives like potassium sorbate (which is banned by natural retailers like Whole Foods). Our dips only use extra virgin olive oil, no questionable vegetable oils.
Finally, we don’t add sugar to our recipes. We love our savory snacks!
Beans, including peas and lentils, are an excellent source of plant protein, fiber, and important nutrients. Plant-based nutrition also has big sustainability benefits. That’s why we use beans as the bases of our dips. They’re tasty and nutritious!
We gather a bunch of nutrient-rich, gluten-free grains & seeds and pack them tightly. We add pieces of nori seaweed for a savory, umami punch. Then we pop the mix to a crisp without frying the chips in oil.
It’s the fifth basic taste (after salty, sweet, sour, and bitter) – the savory flavor often found in highly nutritious foods. Umami was first identified in Japan in 1908.
We think the pleasant richness of umami, which literally means ‘delicious’ in Japanese, is a vital tool to improve eating habits. Eating umami-rich food stimulates the appetite, but also allows you to eat less in order to feel satiated.
Important note: MSG additives are the cheater’s method for quick umami. All the umami in Yumami snacks comes from real ingredients like nori seaweed, miso, beans, and gluten-free tamari, not MSG.