I don’t know about you, but I’ve been spending my weekends during lockdown cooking and baking. It’s been the ideal time to trial those recipes that I haven’t had time for – and to use my brain for something other than screen-work.
And while I may not be a vegan, I am a pescatarian, which means I’m always looking for ways to add richness and depth of flavour to my meals. And yes, soy sauce is great for that, but it can be salty and overpowering.
Enter Yondu.
Described an ‘all-purpose savour seasoning’, the website claimed that it was ‘perfect for plant-rich cooking’. So when they offered to send me a sample, I was already sold.
Yondu by post
The Yondu arrived in a recyclable glass bottle (removing the film, of course) and a handy booklet explaining how to use it.
Read more: Black Bee Honey
Made from a combination of fermented soy beans and vegetables, it can be added to soups, stir fries, pasta and all sorts.
So The Chap and decided to give it a whirl in a quick and simple ramen.
In some ways, you use it in the same way as you would a stock. Just remember to go easy with it – it’s fairly rich!
It was super simple to use and definitely enhanced the flavour of the soup. It’s flavoursome and added real depth to the dish. I’d highly recommend it as a seasoning, especially if you’re looking to reduce both your meat and your salt intake.
Of course, if you’re unsure how to use it – or want to find out more – visit Yondu online.
