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> In a highly com­pet­i­tive lo­cal F&B scene, here is a new comer, which is def­i­nite to stand out with its novel yet trendy con­cept of fin­ger food of­fer­ings. Founded in Au­gust 2014 by ar­chi­tect/de­signer, and videog­ra­pher,

Umami Fin­ger Food is the first kitchen to in­tro­duce the umami taste to Le­banon. Through this in­de­pen­dent fine cater­ing kitchen run by Maya the baker and Soha the cook, the team guar­an­tees an ex­clu­sive tast­ing ex­pe­ri­ence. Umami in­gre­di­ents are deep in taste mak­ing no room for pro­cessed condi­ments, at all! What makes eat­ing pock­ets such a pleas­ant ex­pe­ri­ence: the taste is there with­out feel­ing the heav­i­ness de­rived from flavour en­hancers and preser­va­tives. Same thing goes for the bread mak­ing us­ing the world’s old­est, most back-to-ba­sics recipe. Umami's Brand iden­tity has also been given a par­tic­u­lar at­ten­tion and was cre­ated by both part­ners. In fact ev­ery­thing re­lated to UMAMI is cre­ated by the two. All that is com­bined with cus­tomde­signed distin­guished pack­age: Umami’s wooden boxes where one can cre­ate per­sonal pocket se­lec­tion. The idea is that ev­ery­one gets to try a bit of ev­ery­thing, to share, to taste; food that en­cour­ages con­ver­sa­tion, which is what ev­ery party or gath­er­ing needs! Avoid­ing pack­age waste, a plus ser­vice of pass­ing by at any con­ve­nient day to pick up empty boxes is pro­vided. Dis­cov­ered by Ja­panese sci­en­tist Iku­nae Ikeda, Umami is hu­man’s fifth taste to­gether with bit­ter, sweet, sour and salty. Umami is de­rived from the Ja­panese word Umai de­li­cious and Mi taste. Min­i­mal as Ja­panese (of­ten com­pared to “sushi”) and car­ing as Ori­en­tal (gen­er­ous), Umami Fin­ger Food has made a no­tice­able en­try on the F&B lo­cal mar­ket.

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