Po Lo Ku Mushroom Seasoning - 17.64 Oz. (500g)

I make my own Unami powder and I make tons of it for nothing. I use my ninja blender and I buy a big bag of Asian dried mushrooms. I think there’s shiitake and I blitz them in the ninja so they’re just powder then I take two or three containers glass bottles of herb box, sodium free, chicken bouillon, Worcestershire powder and soy powder and this Asian powdered stuff I don’t even know what it’s called mushroom seasoning and I put it all in the ninja and I mix it up and it makes a huge container like a half gallon of Unami powder with a slight salty edge not enough salt that would rack anything you’re cooking or make anything salty but it does have a little bit of salt in it it makes soup and you’re cooking. I had a little bit of it in it but if you’re making like a broth soup, it makes a really wonderful broth just on its own without adding the other stuff that I add it’s really delicious stuff what’s in it? Not really sure. Sure, there’s msg in it i’m not an anti-MSG person. I don’t think that something made from corn sugar can make you hallucinate or whatever people say it does to them I’m sure people are allergic to it but on the whole I just got a bad wrap in the 80s and 90s. It’s really not a bad product but it’s good stuff. .

I have been using this seasoning for years as I am allergic to MSG. It is delicious and healthy. I go through a pack each month as I use it as a base for all my stir-fries, soups, and sauces.

This mushroom seasoning is wonderful. It’s all natural and great in soups as well as other things. I use it a lot.

Excellent mushroom taste.We use it on broccoli and with green beans. Highly recommend.

Enchances soups, stews & sauces, using less salt.

Our favorite umami seasoning!! Value for money is perfect. Very easy to use! Versatility is abundant and gives everything the best taste! Thank you again Amazon!

I give this wonderful flavor bomb 4 stars for the amount of sodium. I could use less. I dehydrate various mushrooms, grind them and mix them with the seasoning. I end up with twice as much umami essence. It adds delicious exotic charcter to many dishes. It is great to use in broths, soups, stews as well as eggs, stir frys and veggie dishes. It is like bay leaves in that, you know when it is not in the dish.

Got these on the recommendation of ‘thee burger dude’ and got to say, pretty good 👍Mixed it in some hot water and gave it a sip, very nice umami flavor, but yes also very salty. Works great as a broth. Immediately inspired me to make a chickpea noodle soup for which it works great. Also used it in a skillet with tempeh and in that application it tasted kind of funny so I won’t be doing that again, but as a soup base I really like it.