This meaty and savory 5th taste originally associated with Japanese cuisine has grown by 36% on menus in the past year alone.1 Naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori can give the trend a fresh spin in salads with layers of color that taste as good as they look.

 

Try these recipes: 

Miso Soba Noodle Salad with Tofu

Miso Soba Noodle Salad with Tofu

Soba noodles tossed in Hellmann’s® Sesame Thai Vinaigrette, then topped with edamame, bean sprouts, snow peas, bell pepper, spiced almonds and miso marinated tofu. Finished with house made umami dressing.

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Sesame-Soy Mushroom Salad

Sesame-Soy Mushroom Salad

Roasted baby bella, shitake and white button mushrooms mixed with baby spinach and shaved parmesan, then coated with Hellmann’s® Sesame Thai Vinaigrette and soy sauce. Sprinkle with toasted sesame seeds and lemon zest.

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Grilled Bok Choy Salad

Grilled Bok Choy Salad

Grilled bok choy, purple cabbage, shaved carrots and edamame tossed with a blend of Hellmann’s® Ultimate Caesar Dressing, Sesame Thai Vinaigrette and fish sauce. Topped with puffed wild rice and pork belly.

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1MMI Data Q1 2017