{"product_id":"umami-sauce","title":"Umami Sauce","description":"\u003ch2\u003eWajos Umami Sauce. Red onions, ginger, soy sauce, and cherry peppers, sweet-savory and spicy – the condiment that finishes off burgers, wraps, and rice stir-fries.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Umami Sauce\u003c\/strong\u003e is a savory sauce made from 14 percent red onions, 3.8 percent ginger, Condimento Bianco, soy sauce, mustard seeds, and red cherry peppers, with sugar as the primary ingredient; 245 ml from Dohr on the Moselle. Not ketchup, not pure soy sauce, and not chili sauce, but a thick, sweet-savory sauce with a mild kick for the grill, skillet, and wrap. Contains soy, mustard, and sulfites.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUmami Sauce by Wajos\u003c\/strong\u003e sits between two bottles found in almost every refrigerator: ketchup is sweet and sour, while soy sauce is salty and thin. This sauce takes a bit from both – the sweetness and thickness of ketchup, the depth of soy sauce – and layers on red onions, ginger, and cherry peppers. The result tastes hearty and well-rounded, just like a sauce that has simmered for an hour, only straight from the bottle. It is a popular request among our team, and anyone who has tried it on a burger once will reach for it again next time.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and savory at once, with ginger and the warmth of cherry peppers\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is dark, thick, and glossy; when opened, it smells of sautéed onions and soy sauce. On the tongue, the sweetness hits first – sugar is the first ingredient, 45 grams per 100 milliliters – followed by the red onions, which, at 14 percent, provide the body. Condimento Bianco, a light vinegar made from wine vinegar and cooked grape must, adds a mild acidity. Soy sauce provides the savory, deep tone described by the word \"umami,\" and mustard seeds add a subtle heat.\u003c\/p\u003e\n\n\u003cp\u003eThen comes the ginger, distinct at 3.8 percent yet restrained – a fresh warmth that balances the sweetness. Red cherry peppers provide fruitiness and a zesty note that you can feel, far from the intensity of a chili sauce. Wajos calls it \"pikant\" (zesty\/spicy), and that hits the nail on the head: those who like it mild will handle it just fine, while chili fans can add more. A spice extract and herbs round out the flavor, while sunflower and rapeseed oil provide consistency.\u003c\/p\u003e\n\n\u003cp\u003eWhat you should know: The sauce contains soy, mustard, and, due to the Condimento Bianco, sulfites. And it is sweet – as a condiment, use one to two tablespoons per serving rather than spooning it out like a dip. For those expecting a hot sauce or a salty Asian condiment, this sauce is not the right choice – in that case, the \u003ca href=\"\/en\/products\/teriyaki-sauce-4251228921097\"\u003eTeriyaki Sauce\u003c\/a\u003e is a better fit.\u003c\/p\u003e\n\n\u003ch3\u003eOn burgers, in wraps, over rice, on the grill\u003c\/h3\u003e\n\n\u003cp\u003eIts first mission is the burger: a tablespoon on the meat, ideally with fried onions – the sauce replaces both ketchup and barbecue sauce. In a wrap with chicken, lettuce, and cucumber, it is the sauce that is thick enough to stay put. And over a rice stir-fry with vegetables, egg, and spring onions, it turns leftovers into dinner: stir in two tablespoons just before serving.\u003c\/p\u003e\n\n\u003cp\u003eOn the grill, it works as both a glaze and a side. Brush chicken drumsticks, spare ribs, or halloumi with it in the last five minutes – the sugar caramelizes to create a dark crust. As a marinade, dilute with a little oil and lemon juice one hour beforehand. As a dip for baked potatoes, sweet potato fries, or veggie sticks, it is a favorite even for those who usually stick to ketchup.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday cooking, it helps when time is tight: a spoonful in gravy, a spoonful in a pan with ground meat for pasta, a spoonful in scrambled eggs with spring onions. Frikadellen (meatballs) benefit from it both in the mix and on top. What it doesn't handle well: long cooking times. The sugar burns, the onions turn bitter – always add it at the end, or as a glaze during the final minutes.\u003c\/p\u003e\n\n\u003cp\u003eShake before use, refrigerate after opening. The sauce is not suitable as a dressing for leaf salads, as it is too thick and sweet, nor as a substitute for soy sauce in Asian recipes that require salt rather than sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Burger with cheddar, fried red onions, and a tablespoon of Umami Sauce, served with fries and the \u003ca href=\"\/en\/products\/burger-und-sandwich-sauce\"\u003eBurger \u0026amp; Sandwich Sauce\u003c\/a\u003e for dipping – the Friday night dinner that makes us want to stay in.\u003c\/p\u003e\n\n\u003ch3\u003eA condiment from Dohr, where Wajos cooks its sauces\u003c\/h3\u003e\n\n\u003cp\u003eThis sauce belongs to the product line that Wajos manufactures in Dohr near Cochem on the Moselle – the facility where the majority of their roughly 900 items are created and tested in their own laboratory. It comes from the same place where their cremas and oils originate.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that a business with winemaking roots produces savory sauces has to do with its history. The Oster family from Ediger-Eller has been making wine for 15 generations; Walter Josef Oster, whose initials form the brand name, established a liqueur manufactory alongside it in the 1980s. Peter Oster and Ulf Schwichtenberg developed the Wajos brand from this starting in the 2000s: the first store opened in Trier in 2008, and today there are stores all over Germany and over 80 employees on-site. The Condimento Bianco in this sauce – a vinegar made from wine vinegar and grape must – is the link to the wine where it all began.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for burger nights, barbecue season, and leftover stir-fries\u003c\/h3\u003e\n\n\u003cp\u003eThe Umami Sauce is for anyone who wants more than just ketchup for grilling and burger nights, and for anyone who wants to cook in ten minutes on a weeknight while still having flavor on their plate. As a gift, it belongs in a grill package alongside the \u003ca href=\"\/en\/products\/barbecue-sauce-mit-hickory-rauchsalz\"\u003eBarbecue Sauce with Hickory Smoked Salt\u003c\/a\u003e; all sauces can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore unopened in a dry, dark place; keep refrigerated once opened – at one tablespoon per serving, 245 milliliters will last for a summer full of barbecue evenings. It is not suitable for those who must avoid soy or mustard, or for those seeking a sugar-free sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRed onions, ginger, soy sauce, and cherry peppers, thick and sweet-savory – the condiment from the Moselle that ends up on every burger we make.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"245 ml","offer_id":57548291047756,"sku":"049WAJ0008","price":7.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/umami-sauce-woo-eigen.png?v=1790955419","url":"https:\/\/leniundhans.at\/en\/products\/umami-sauce","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}