Yondu's belief is that a happy life starts with good food. And that journey, begins in the home, where cooking and enjoying food nourishes more than just your physical being as it feeds relationships and builds bonds between cultures. Yondu is aSouthKoreanplant-based seasoning saucemade out ofumami rich vegetables,and loved by Michelin StarChefs,Yondu( www.yondu.co.uk). It’s now here in the UK, encouraging Brits tointegratecooking withthe‘Joy ofVeg’. I think this is a good seasoning alternative if you are vegetarian, vegan or are enthusiastic about eating more plant-based foods. This is made to be used as an easy-to-use, all-purpose seasoning to add some excitement to a boring meal. Think of it like the Asian version of what Mrs. Dash does, or the non-MSG version of the Maggi all-purpose seasoning.

This is marketed as a health product (natural ingredients, natural fermentation), so you can feel good about using it? I do have some reservations to just how healthy a commercially-made product can really be, but it does have fermented beans and vegetables extracts, which can’t be a bad thing, I guess. The 100per centplant-based sauce is made from a three-month slow fermentation process of organic, protein-rich soybeans blended with a simmered seven vegetable broth making it unique . The Yondu Culinary Studio in New York is where Yondu develop culinary solutions and ideas. Including a team of chefs that create healthy recipes. The team is led byYondu's philosophy of healthy living stems from its creator company, Sempio, an established Korean food company

Sempio has collaborated with the Alicia Culinary Research Foundation (founded by chef Ferran Adria) to study Yondu’s versatility in foods of different cultures. As a result (apparently), some of the best restaurants in the world are using this in their kitchens (no examples listed). Yonduhas been created bySempio, a family-runSouthKoreanfood companyestablished in 1946. Three generations on from its humble beginnings of being the first company inKoreato start developing plant-based fermented specialities,Sempiohas stayed true to itsfounder’s philosophy of only creating food products that he would want his children eating every day.Vegetable consumptioninSouthKoreais also among the highest in the worldand its products have becomeanessentialhouseholdbrand inKoreancuisineto addflavour and taste to dishes. Ingredients: Fermented soybean extract (Organic, non-GMO), vegetable broth concentrate (Onion, white radish, leeks, cabbage, carrots, Shiitake mushrooms, ginger, garlic), yeast extract. Following great success in Spain and the US, the South Korean plant-based seasoning sauce made out of umami rich vegetables, and loved by Michelin Star Chefs, Yondu ( www.yondu.co.u​ k ) ​, has launched in the UK, encouraging Brits to integrate cooking with the 'Joy of Veg'.