swap_horiz Vegemite Alternatives

1

Miso

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji mold (Aspergillus oryzae), o...

Japanese Probiotic Umami Soy

9.2 Excellent

2

Katsuobushi

Katsuobushi is a traditional Japanese food product made from skipjack tuna, specifically *Katsuwonus pelamis*, which is...

Japanese Umami Fish Dashi

9.1 Excellent

3

Nuoc mam

Nước mắm is a pungent, amber-colored fermented fish sauce widely used as a core ingredient in Vietnamese cuisine. It is...

Fermented Fish Vietnamese Umami Condiment

9.0 Excellent

4

Cultured butter

Cultured butter is produced by fermenting cream with lactic acid bacteria before churning, a traditional European method...

European Lactic Acid Dairy Tangy

8.7 Great

5

Hatcho miso

Hatcho miso is a dense, dark soybean paste that originates from Okazaki in Japan's Aichi Prefecture. It is a traditional...

Japanese Dark Savory Aged

8.5 Great

6

Tamari

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlik...

Japanese Gluten Free Umami Condiment

8.5 Great

7

Doenjang

Doenjang is a traditional Korean fermented soybean paste made from dried soybeans that are boiled, shaped into blocks ca...

Korean Traditional Umami Soy

8.5 Great

8

Worcestershire sauce

Worcestershire sauce is a fermented liquid condiment first produced commercially by chemists John Wheeley Lea and Willia...

British Umami Condiment Fish

8.5 Great

9

Colatura di alici

Colatura di alici is a traditional Italian fish sauce produced in Cetara, a fishing village on the Amalfi Coast of Campa...

Italian Umami Amalfi Fish

8.4 Great

10

Aka miso

Aka miso, or red miso, is a Japanese fermented soybean paste distinguished by its darker color and stronger flavor compa...

Japanese Savory Aged Red

8.3 Great

11

Shio koji

Shio koji is a Japanese seasoning and marinade made from a mixture of koji (cooked rice inoculated with the mold Aspergi...

Japanese Umami Grain Marinade

8.3 Great

12

Bottarga

Bottarga is a Mediterranean delicacy consisting of fish roe that has been salt-cured and dried. The two main varieties a...

Italian Mediterranean Umami Fish

8.3 Great

13

Ssamjang

Ssamjang is a Korean fermented condiment made by blending doenjang (soybean paste) with gochujang (chili paste), sesame...

Korean Savory Condiment Wrap

8.3 Great

14

Douchi

Douchi is a traditional Chinese condiment made from fermented and salted black soybeans, with a culinary history in Chin...

Chinese Umami Condiment Soy

8.1 Great

15

Nukaduke

Nukaduke is a traditional Japanese pickling method where vegetables are fermented in a living bed of rice bran known as...

Japanese Umami Vegetable Lacto Fermented

8.1 Great

16

Hoisin sauce

Hoisin sauce is a thick, dark, and fragrant condiment widely used in Chinese cuisine, particularly in Cantonese cooking....

Chinese Sweet Umami Condiment

8.1 Great

17

Doogh

Doogh is a traditional savory Iranian beverage made by mixing yogurt with water and adding salt and dried herbs such as...

Savory Carbonated Dairy Persian

8.0 Great

18

Black garlic

Black garlic is produced by fermenting whole garlic bulbs at high humidity and temperatures of around 60–90°C for severa...

Maillard Fermented Asian Umami

8.0 Great

19

Misozuke

Misozuke is a traditional Japanese preservation technique in which foods such as vegetables, tofu, fish, or meat are pic...

Japanese Fermented Umami Vegetable

7.9 Good

20

Marmite

Marmite is a dark, concentrated British food spread made primarily from yeast extract, a material obtained through the b...

British Savory Umami Spread

6.9 Fair