Soups & Bouillons

Bouillon, broth, or stock is an important foundation for soups, sauces, and meals in many cuisines like Japanese, Chinese, Korean, as well as in French cuisine.

Traditional stock is simmered for hours to release the flavour components of the meat, fish, bones, fat, vegetables, herbs, and spices, which generate umami and koku / kokumi.

To give your stock or bouillon a rich umami taste you can add a low dosage of AJITOP™ for front impact and/or AROMILD™ for long lasting umami and complexity, without adding taste of its own.