MotherBee

23/04/2026

Buzzbuzz!

No time? No skill? Or a foodie who demands consistency? UmamiBee builds bold, layered flavour in one spoon. Vegan, no MSG, NZ-made.

23/04/2026

This is where real flavour begins.

Slow-cooked onions, garlic, and tomatoes…
built layer by layer into that deep, savoury base you can rely on.

Small batch. Scooped by hand. No shortcuts.

Just honest, layered umami that helps you cook with confidence.

Because dinner shouldn’t feel like a gamble.

Turn everyday meals into a celebration. Do it right every time.

📍 Titirangi Village Market
🗓 April 18

Come taste it for yourself ✨
—or shop anytime at www.umamibee.co.nz
—or DM us to order.

10/04/2026

10/04/2026

Some days call for extra frosting. Today is one of those days.

Is there such thing as too much frosting? Team Yes vs Team No.

Tag someone who owes you a cupcake after this week.

09/04/2026

Life is getting much more difficult now a days so saving money is a good step to do. Try this saving tip.

08/04/2026

Different process and different stages gives different flavour but the same ingredient.

04/04/2026

Filipino lolas were doing food science… without ever calling it science. 🇵🇭✨

When a lola cooks adobo, she doesn’t measure pH…
She doesn’t talk about protein denaturation or Maillard reactions…

But she knows exactly what to do.

She adds vinegar—and lets it sit untouched.
Not just tradition… that’s chemistry in action.
Vinegar lowers pH and denatures proteins, helping control microbes and structure.

She adds soy sauce—not just for saltiness.
That’s umami. Deep, layered flavour from natural glutamates.
And as it cooks with the meat, it drives Maillard reactions—creating that rich, savoury depth we all love.

She simmers it low and slow.
That’s where the real tenderness happens.
Collagen breaks down into gelatin… meat becomes soft, juicy, and full of flavour.

And the next day?
Mas masarap.

That’s not magic.
That’s flavour equilibration—everything settling, absorbing, becoming one.

What we call food technology today…
Our lolas were already doing—by instinct, by experience, by heart.

This is exactly what I bring into UmamiBee.
Tradition + science.
Flavour that works. Every time.

Next time you cook adobo…
Remember—you’re not just cooking.

You’re practicing science.

02/04/2026

Did you know?

01/04/2026

This is all you need to level up your dish.

This is not just a sauce.

This is UmamiBee Sarsarap
A savoury, slightly sweet, deeply comforting mushroom gravy made to pour, dip, drizzle, or simmer.

Sweet. Savoury. Deep umami.
Even mushroom haters are convinced.

Pairs with vegetables, meat, seafood, even bread.
An all-around sauce that delivers guaranteed satisfaction.

Not just for dinner.
Use it for breakfast.
Use it for snacks.
Use it whenever your food needs that extra lift.

Pour it into your pan.
Drizzle it over your plate.
Dip straight into it.

And suddenly—

Your dish feels complete.
Balanced. Rich. Satisfying.

No guesswork.
No complicated steps.
Just that moment where you pause and think…
“Wow. I made this.”

Vegan friendly.
Fermentation powered umami.
Built for real everyday cooking.

👉 Get your jar today
👉 Shop online at www.umamibee.co.nz or visit us at the market
👉 Try it today—pour it, dip it, drizzle it

And be ready…

Because once you serve it,
someone will ask—
“What is that flavour?”

30/03/2026

It started with solving my own problem—no time, but still wanting food that tastes complete and feels good to eat.
Now we help others cook with confidence, no matter their skill level.
And that’s why we turn everyday meals into a celebration.

29/03/2026

It’s been a while since I used my kitchen studio.

I built this space years ago for MotherBee…
back when I was creating recipes, filming, teaching, sharing every little thing I knew about food.

Then life shifted.

I became a full-time food technologist.
Long days. Real production. Real deadlines.
And on top of that… UmamiBee was born.

A small business. A side hustle.
But one that quietly demanded everything I had left after work.

So this studio… slowly went quiet.

But standing here again, I felt it.
This is still mine.

Now with UmamiBee growing, I know I need to step up.
Content matters. Story matters. Connection matters.

And instead of outsourcing…
I’m choosing to go back to my roots.

Because I already have the tools.
I already have the skills.
I already lived this before.

This time, it’s just different.
More tired… yes.
But also more driven.

We save money.
But more importantly… we build it ourselves.

Let’s turn the lights back on. 💜