Umami Salt has been taken up by Healthy Food Guide.
Please take a moment to have a look at http://www.healthyfood.co.nz/blogs/niki-bezzant/2013/april/19/healthy-food-guru-episode-2
You just use Umami Salt instead of salt that gives Umami flavor. It has enzyme so it is great for marination that tenderize meat. My favourite is pork. I may use 1tbsp of Umami Salt for one portion, rub it on the meat, then leave at least 3 hours or over night in the fridge. Put straight in the oven or BBQ.
It is called “Shio Koji” in Japanese. If you Google “Shio Koji” then you will find many recipes.