Take your dishes to the next level. Most Niigata products start with special high fish content extracts that have been slowly aged to produce a deep, aromatic umami that elevates the natural taste of food.

Now there’s more umami!

Concentrated Recipes

120°N

Seasoning Powders

Seasoning base is from fish extracts fermented for 3 years up to 120°N for extra umph.

Higher Nitrogen (°N) = Higher Protein, Better Quality, Stronger Umami

°N Stands For ‘Nitrogen Concentration per Litre’. It shows the degree of fermentation in fermented food. The higher the °N, the higher the protein content. In other words: more ingredients, more flavour. Premium fish extracts are above 30°N.

1 tablespoon,
1 litre soup base

Niigata Japanese
Anchovy Powder

1 kg

375

bowls noodle soup

80°N

Japanese Anchovy Fish Sauce

Fresh anchovies and salt fermented for 365 days up to 80°N without dilution. Deep umami without fishiness, naturally darker.

Concentrated umami comes with strong advantages. Restore the flavour of raw ingredients affected by seasonality or add rich umami to your cooking with: