Filipino Sauté Base with Real Umami
In Filipino cooking, ginisa is more than just sautéing—it’s the heart of flavour. That humble step of cooking garlic, onion, and tomato in oil is what builds the soul of many Filipino dishes. Whether you’re making munggo, adobo, or even instant noodles, the flavour always begins with ginisa.
But let’s be real—life gets busy, and not everyone has the time to prep from scratch. That’s why I created Trio Ginisa. It was first conceptualised in my own kitchen, right here in Aotearoa, when I was juggling work, family, and the desire to eat good, home-style Filipino food—fast. I realised, why not bottle that ginisa magic? Real garlic, onion, and tomato. Naturally enhanced with fermented ingredients for umami. No MSG, no shortcuts, just real flavour—ready when you are.
We are proud to say UmamiBee is the first to launch this kind of Filipino sauté base in New Zealand—and possibly the world. While other cultures have sofrito, mirepoix, and holy trinity blends, Trio Ginisa is our Filipino version, finally taking centre stage.
It’s a dish lifter, a secret weapon in the pantry. Stir it into your veggies, fried rice, noodles, soups, or pasta. Use it to start your sinigang, kaldereta, or even scrambled eggs. It’s so versatile, even non-Filipino dishes can shine with it.
This little jar represents time saved, flavours remembered, and a proud leap forward for Filipino cooking abroad.