What are people saying about Yondu? (Restaurant Customers, Reviews, and Features)

Plant-Based Condiments We Love - "We liked using it in place of salt or meat-based stocks in soup, and a few drops deepened vegetable stir-fries and salad dressings. It's a wonderful replacement for bouillon cubes, oyster sauce, and dashi."

Spicy, Saucy, and Salty: Our Condiment Lovers Gift Guide Is Packed with the Ultimate Stocking Stuffers "Beloved by chefs for its versatility, their vegetable umami adds deep flavor to vegetable dips, as a swap for salt, and so much more."



50 Small Grocery Brands You Might Not Have Heard of, but Should Definitely Try in 2022 - "A three-month fermentation of soybeans creates the base that’s then blended with simmered vegetable broth. The result: a shortcut to flavor."


  We love finding new “magic” pantry ingredients from around the world that instantly boost flavor, and this Yondu is no exception. Fermented soybeans and a rich stock made from a robust blend of vegetables—including shiitake mushrooms, onions, garlic and cabbage—yield a concentrate bursting with umami.


 " There is a lovely miso-aroma here, with a backdrop of mature sweetness that is very pleasant. Super-silky mouthfeel and not too salty, but with an earthy mushroom note and very rounded. There is a real depth to this, with the umami notes pushing through in the long and delightful finish."


 “Attractive looking, and with a soy and vegetable aroma. A lovely rich color. The flavors are well balanced and mouth filling, leaving a clean taste.It is a delightful sauce that we can imagine using as an alternative to meat stocks"


“This seasoned bouillon has a good appearance and when diluted it has a rich taste and a good balance of salt. The base of soy and vegetables is well-balanced and gives a really full flavor and long-lasting depth.”


We're with good company.

Here are just some of the restaurants that use Yondu as their secret sauce