Soups & Sauces
Bouillon, broth or stock is an important basis for soups, sauces and meals in many cuisines, like Japanese, Chinese, Korean, as well as French. Traditional bouillon is simmered for many hours to release the flavour components of the meat, fish, bones, fat, vegetables, herbs and spices, which generates umami and koku / kokumi. To give your soup 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.
Please contact us for more information and advice.