Kojira Umami Salt Duo

Restaurant-Level Umami, Two Ways

Some food wants darker, richer, almost balsamic savouriness. Other dishes want the deep, stock-like flavour that makes them taste as though they have been cooking for hours.

Umami salt can create both kinds of depth. The Kojira Umami Salt Duo gives you both.

Kojira Black Garlic Salt brings slow-aged garlic, dark sweetness and concentrated savoury richness to steak crust, lamb, duck, eggs, roast potatoes, butter and pan juices. Kojira Fermented Mushroom Salt brings deep mushroom umami to eggs, broths, roast chicken, vegetables, rice, risotto and sauces.

Each brings a different kind of savoury depth to the kitchen, which is exactly why we paired them.

Black Garlic Salt: Dark, Rich, Balsamic Umami

This is our darker style of umami salt, for food that is already good and can take one more push.

Steak with a proper crust. Lamb chops. Crisp duck skin. Roast chicken. Mushrooms in butter. Roast potatoes. Warm yolk and pan juices.

Our black garlic begins as small single-clove garlic bulbs and is slow-aged for five weeks under controlled warmth and humidity. The raw garlic heat disappears and the bulbs become dark, tender and almost jammy, developing flavours of roasted garlic, dried fruit, molasses, tamarind and balsamic depth.

Then we build that flavour directly into the salt.

At 28% black garlic, we pushed the load to the edge of what a finishing salt can carry while still remaining dry and easy to scatter. The result opens on warm food with dark sweetness, balsamic umami and a long savoury finish.

Use it when richness, browning, fat and roasted edges should taste even more intense.

Fermented Mushroom Salt: Deep, Stock-Like Savouriness

This is our deeper, stock-like style of umami salt, for dishes that taste good but still feel one layer short.

A soft egg that could taste richer. Steak whose savoury finish could last longer. A clear broth that you want to taste as though it simmered for hours. Roast vegetables, rice or risotto that need depth without another sauce.

We make it with Shiitake, Shimeji and Eringi mushrooms grown in Thailand. Shiitake brings dark savoury depth, Shimeji aromatic complexity and Eringi clean, meaty body.

Each 80 g jar begins with 400 g of fresh mushrooms. They are fermented for days in soft mineral water and our mineral salt, then carefully dried to concentrate their flavour. The fermented mushroom brine is worked back through the mineral salt so the umami runs through the crystals as well as the mushroom pieces.

The result is rich mushroom flavour with the kind of deep, broth-like savouriness usually earned with considerably more time.

Why This Umami Salt Duo Works

Black Garlic Salt and Fermented Mushroom Salt overlap in one important way: both make savoury food taste deeper. But they get there differently.

Kojira Black Garlic Salt goes darker, sweeter and richer. Reach for it when there is steak crust, browned meat, butter, yolk, roast vegetables or pan juices to work with.

Kojira Fermented Mushroom Salt goes earthier, cleaner and more stock-like. Reach for it when eggs, broths, grains, vegetables, chicken or sauces need another layer of savouriness.

Some dishes clearly want one. Others can take both.

Together, they give you two very different ways to add restaurant-level umami without reaching for more sauce. Curious what creates umami in salt? Read our guide to what umami salt is and how it works.

Built on Our Mineral Salt

Both salts begin with Kojira Artisan Mineral Salt from our family salt fields in Isaan, Northeast Thailand. It is wood-fired, sun-dried and finished by hand in small seasonal batches.

Its softer mineral character matters here. It seasons without overwhelming the black garlic or fermented mushrooms, giving those flavours room to open into warm food.

Paired Together in a Handmade Wooden Box

The Umami Salt Duo contains one 90 g jar of Kojira Black Garlic Salt and one 80 g jar of Kojira Fermented Mushroom Salt, paired together in a handmade wooden box.

Both salts are packed in protective amber glass to help preserve the aromatics developed through ageing, fermentation and slow drying. The wooden Duo box turns the pair into something designed to keep, give and leave within reach in the kitchen.

• 1 × Kojira Black Garlic Salt, 90 g
• 1 × Kojira Fermented Mushroom Salt, 80 g
• Slow-aged black garlic + three fermented mushrooms
• 100% natural ingredients
• No added MSG
• Handmade wooden Duo box

How to Use the Umami Salt Duo

Use Kojira Black Garlic Salt as the final pinch over warm, rich foods when you want dark sweetness and greater intensity. Use Kojira Fermented Mushroom Salt when you want a cleaner layer of mushroom umami through eggs, vegetables, broths, grains and sauces.

And when a dish can take serious savoury depth, there is no rule saying you have to choose.