Salt seasoning with umami taste

NIHON Seien has added a pickled-plum flavour called Saien (colourful salt) to its line of cooking salt seasoning.  This new release comes with a blend of high-quality salts, carefully selected spices, and umami ingredients made from natural bread yeast extract.

“The natural bread yeast extract used in Saien contains 20% or more nucleic acid,” explains Mr. Kenyo Yamazaki of Nihon Seien’s Sales Division. “It is added for the purpose of raising the umami of the seasoning and enhancing its saltiness.”

Pickled plum flavour is just one of Nihon Seien's several cooking salt seasonings. Others include curry, Italian, dashi, lemon, yuzu, garlic and salt & pepper.

The seasoning is produced under OEM with a long-established spice maker in Japan, who manufactures to ISO standards.

Other cooking salt seasonings available from Nihon Seien include salt and pepper, curry, Italian, yuzu, lemon, dashi and garlic flavours.

The company is setting its sights overseas, especially on other Asian markets for its current product line-up.

Local trade shows in Japan list seasonings, spices, raw materials and ingredients as the seventh most sought-after products.  Snacks and desserts take the top spot, followed by coffee, tea, drink ingredients, then alcoholic beverages, livestock/processed meats, and bread, noodles and pasta. According to official Japanese statistics, the Japanese food processing industry produced an estimated $218 billion worth of food and beverages in 2017.