Damson Umami Sauce

A deep, velvety, umami-rich sauce inspired by the centuries-old Chinese tradition of hoisin - a savoury-sweet condiment originally made from fermented soybeans, spices, and fruit, prized for its ability to bring richness and balance to roasted meats and vegetables.

Our Fat Tomato interpretation begins with fresh garden damsons and our own one-year-old damson umeboshi, layered with yellow onions, Therador garlic, fermented garlic, gingerroot, local raw honey, and raw cane sugar from Colombia - one of the most biodiverse countries in the world. Apple cider vinegar, Highbank Orchards organic apple treacle, and apple syrup bring both acidity and orchard sweetness, while toasted organic spices - star anise, cinnamon, fennel seed, black pepper, chilli pepper flakes, and our garden-grown fragrant Sichuan peppercorns - echo the familiar flavour profile of traditional hoisin.

To build natural umami, we fold in barley miso, kombu, and dulse, giving the sauce a gentle coastal depth that roots it firmly in our Irish landscape. Slow-cooked until glossy and aromatic, it’s a plum-forward sauce with warmth, complexity, and a clean, lingering finish.

Beautifully versatile, it shines as a glaze for roast meats and vegetables, stirred through noodles and stir-fries, or tucked into bao buns and sandwiches. A small-batch, fruit-led take on a beloved classic - shaped by fermentation, orchard harvests, and a little culinary curiosity.

Presented in a wide-neck glass jar - available on its own, or wrapped in illustrated paper that tells the Wexford and Irish food story, and packaged in our signature black box.