Tales & Trails of a Traveling Wiseguy

Thanks for the yuzu description. Interesting idea to balance its sweetness with Worcestershire sauce. I'm trying to remember the last time I used Worcestershire sauce as an ingredient. I can't recall how umami it is. Perhaps if I added yuzu to my chicken flavor Better Than Bouillon, that would have a similarly happy effect on one of my blander meat dishes...or maybe an egg sandwich.

I've never tried BTB's roasted garlic flavor. How would you rate its umami impact on a scale of 1 to 5? I'm not even halfway through my BTB vegetarian chicken jar, which uses famously umami mushrooms, but I am trying to consume more garlic for health reasons.

Boy, I envy those lucky folks you guys cook for!