What is Yondu?
More than just salt or soy sauce, Yondu completes the taste of your dishes. Unlike overpowering sauces, this vegetable essence adds a subtle layer of savory depth that unfolds with just a splash. Achieve a rich, restaurant-quality flavor without masking your fresh ingredients.
How is it made?
We ferment organic soybeans for three months to develop deep umami flavor. This base is then blended with concentrated broth from five vegetables: white radish, leek, cabbage, shiitake, and garlic; creating a balanced, versatile seasoning with natural complexity.
3 tbsp balsamic vinegar
+ 2 tbsp Yondu
+ 1 tbsp extra virgin olive oil
2 cups veggies
+ 1 tbsp Yondu
1 cup water
+ 2 tbsp Yondu
2 cups cooked ingredients
+ 1 tbsp Yondu
Yondu is a vegetable umami sauce made from triple-fermented organic soybeans and umami-rich vegetables. It’s been Korea’s culinary secret for 20 years and enhances the natural flavors of ingredients.
Non-GMO organic soybeans are triple-fermented over 100 days, then blended with savory broth of white radish, cabbage, leek, shiitake mushrooms, and garlic. This traditional Korean fermentation process creates Yondu’s unique ability to enhance natural flavors.
Unlike soy sauce, Yondu is lighter, brighter, and designed to enhance existing flavors. It provides depth of flavor that’s been simmered for a long time without changing the color of your dishes. It’s also gluten-free while providing more complex umami depth.
Yondu has a clean, bright and light umami flavor that enhances and respects the original taste of your dishes. Just a splash of Yondu provides deep, complex taste – think of it as pure umami that elevates your ingredients’ natural flavors.
