I love Trader Joe’s jarred spice and herb blends. I’ve tried all of them and return for more every time I shop there. But even I, a foolhardy fan, will admit not all are worthy of your hard-earned dollars. There’s only one that has a permanent spot in my pantry next to the salt cellar and black pepper grinder: Mushroom & Company Multipurpose Umami Seasoning Blend. (Phew, that’s a long name!)
Every year when TJ’s asks its customers to vote for their Annual Customer Choice Awards, I vote for this umami seasoning hoping it will never get discontinued. It’s an ingredient I’ve come to lean on every time I cook for its ability to add umami to any savory dish.
What’s Unique About TJ’s Umami Seasoning Blend
You shouldn’t add Everything But The Elote Seasoning Blend to miso soup and Ranch Seasoning Blend won’t go with every type of homemade dressing. Not all TJ’s seasoning blends fit the flavor profile of every dish. However, you can add this umami seasoning blend to practically every savory food to enhance its savoriness.
And unlike other popular TJ’s spices like Seasoning in a Pickle or Everything But The Bagel Seasoning, this umami seasoning doesn’t land like a bomb. It’s subtle but wonderfully rich in flavor.
The blend has mushroom powder, a natural source of umami. It’s dehydrated and finely ground mushrooms, a common ingredient found in many Asian cuisines as a flavor booster. Trader Joe’s umami seasoning blend uses porcini and white button mushrooms. Umami roughly translates from Japanese to “essence of deliciousness,” which is the best way to describe this seasoning blend.
How I Use Trader Joe’s Umami Seasoning Blend
During busy weeks I don’t always have the time to map out new and delicious ways to feed my family dinner—and that’s where TJ’s umami seasoning blend comes in. It gives whatever I’m making big flavor in a pinch (literally).
More does mean better—you do have to use this seasoning with a lighter hand because it contains salt (and crushed red pepper flakes).
Here are some of my favorite ways to use it:
- Whisk it into eggs for scrambling, gyeran jjim, menemen, kai jeow, and quiche
- Whisk it into a vinaigrette (olive oil, rice wine vinegar, and a splash of maple syrup) for roasted broccoli, Brussel sprouts, and root vegetables
- Season potatoes before roasting them
- Sprinkle on stir-fries
- Add to your favorite pasta sauce
- Sprinkle on burger patties before throwing them on the grill
- As a dry rub for any kind of protein like beef, pork, salmon, chicken, etc. regardless of how you plan to cook it
- Add to soups and stews—it’s delicious in any kind, really—for a broth that tastes flavorful fast
- Add to the mixture for meatloaf, meatballs, and fish patties
- Stir into savory oatmeal and jook