Where to Buy UmamiBee Sauces and Umami Paste in NZ
Updated: 7 days ago
Choosing a sauce is easier when you know what you want it to do. At UmamiBee, we make savoury cooking pastes and sauces that help you build a meal, finish a plate or put something delicious on the table.



Choose your starting point
Dish Lifter Original: A savoury umami cooking paste made with slowly roasted aromatics and traditionally fermented ingredients. Use it in mince, fried rice, pasta, soups and marinades. Previously called Trio Ginisa.
Spicy Dish Lifter: The cooking paste to reach for when you want savoury depth with warming chilli heat.
Sarsa Original and Spicy: Fermented mushroom sauces for cooking, dipping, dressing salads and pouring over dinner. Choose Original for sweet, savoury and tangy flavour, or Spicy for a warming chilli kick.
Going Bananas: Fermented banana ketchup for burgers, chips, barbecue glazes and Filipino style spaghetti.
Banana on Fire: Fermented banana hot sauce for noodles, tacos, eggs and dishes that need chilli heat.
Buy directly from UmamiBee
Open the product page, check the ingredients and allergens, choose your quantity and add it to your cart. Review the delivery options and charges at checkout before placing your order.
Our products are made in New Zealand and can be enjoyed across cuisines, with meat dishes or plant based meals.
Buying at markets or through retailers
We also sell at selected markets and through selected stockists. Locations and stock can change, so contact info@umamibee.co.nz before making a special trip.
Check the product that suits you
Each recipe has its own ingredients and allergen declaration. Vegan friendly does not mean allergen free. Read the current label and nutrition information when choosing for dietary needs.
Make your first meal simple
Try Dish Lifter in your next fried rice, Sarsa on a burger, Going Bananas with wedges or Banana on Fire drizzled over noodles. Start with a little, taste and make it your own.
For everyone who loves good food but wants to enjoy more in life.



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