What makes TOMAMI different?

Naturally delicious. Gently processed and highly concentrated, sun-ripened tomatoes add that umami kick to your dishes.

LIKE SALT AND PEPPER, TOMAMI SIMPLY MAKES FOOD TASTE BETTER.

A single generous dash provides full-bodied flavour in an instant: TOMAMI #1 with a higher umami content for dressings, soups, vegetables, meat and fish, TOMAMI #2 for Mediterranean dishes, sauces, stews, pasta and BBQ.

The tomato was invented by Mother Nature to appeal to all our senses of taste. It has been used in Mediterranean cuisine for centuries to enhance the natural flavour of ingredients, be it in stewed, reduced, dried or pureed form, often in cooking processes that take hours.

The essence of 4.5 kg of sun-ripened tomatoes in a 240 ml bottle – that is TOMAMI.

WE CAN APPEAL TO OUR ENTIRE SPECTRUM OF TASTES VERY EFFECTIVELY WITH JUST ONE PRODUCT.

That is because TOMAMI is multi-faceted and offers: sweet, sour, umami, kokumi. Depending on which version (#1 or #2) you use, TOMAMI brings these four culinary impressions into play with varying intensity. Umami was discovered by a Japanese and means meaty, savoury. The intensity depends on kokumi. Kokumi is also a Japanese term and describes a full-bodied flavour.

It controls the intensity, length and overall impression of the flavour.