Recipes
RECENT RECIPES FROM THE CHEF
Umami 33 Grilled Steak
Mix the garlic, ginger, Umami 33, soy sauce, and pepper until combined. Pour over steaks and let sit for 1-4 hours. Before grilling, bring steaks
Umami 33 Spicy Green Beans
Combine the soy sauce, white vinegar, sugar, Umami 33 and red pepper flakes in a bowl and whisk to combine. Add the olive oil to
Umami 33 Game Day Marinated Swordfish
Simply shake well and pour liberally over the swordfish. Refrigerate at least 1 hour and then grill – you’ll love the amazing flavor of Umami
More Recipes
Umami 33 Grilled Steak
Mix the garlic, ginger, Umami 33, soy sauce, and pepper until combined. Pour over steaks and let sit for 1-4 hours. Before grilling, bring steaks
Umami 33 Spicy Green Beans
Combine the soy sauce, white vinegar, sugar, Umami 33 and red pepper flakes in a bowl and whisk to combine. Add the olive oil to
Umami 33 Game Day Marinated Swordfish
Simply shake well and pour liberally over the swordfish. Refrigerate at least 1 hour and then grill – you’ll love the amazing flavor of Umami
Umami 33 Game Day Wings
Pour Umami 33 Game Day Marinade over chicken wings, tossing to coat wings in the marinade. Refrigerate for 1 hour or up to overnight. Grill,
Umami 33 Game Day Chicken
Umami 33 Game Day Marinade is perfect for any grilled protein or vegetable. Simply marinate for at least an hour and grill to perfection! The
Umami 33 Roasted Cauliflower
Preheat oven to 450 degrees. Combine the first five ingredients in a large bowl. Add the cauliflower and toss to coat. Arrange cauliflower on a
Umami 33 Seared Ahi Tuna
In a small bowl, mix the Umami 33 and the soy sauce to make a marinade – adding more of either depending on the size
Umami 33 Seared Scallops
I often use these scallops as an appetizer for a more formal dinner. They are a great main course or perfect centerpiece as part of
Umami 33 Game Day Chicken
Umami 33 Game Day Marinade is perfect for any grilled protein or vegetable. Simply marinate for at least an hour and grill to perfection! The
OUR STORY
We created Umami 33 in 2012 as a dipping sauce for artichokes. The first time that we tasted it, we knew we were onto something. We kept our base recipe, but altered it 33 times as we perfected the blend of spice and savory. During that time, we created dozens of recipes that feature the sauce, and we found that it elevated everything from ramen noodles to stir frys to steaks.