Miso Paste

Miso paste is a traditional Japanese seasoning made from fermented soybeans, salt, and koji (a type of fungus). It has a rich, savory umami flavor and a smooth, paste-like texture.

Notes

Miso paste comes in various colors and flavors, ranging from lighter and sweeter to darker and saltier. Store it in the refrigerator after opening to maintain freshness.

Uses

Soup base for miso soup
Marinade for grilled tofu or fish
Flavor enhancer in sauces and dressings
Ingredient in glazes for roasted vegetables
Addition to stir-fries for depth of flavor
Spread for sandwiches or wraps

Replacements

Soy sauce with a bit of tahini
Tamari and miso blend
Fermented soybean paste (doenjang)
Worcestershire sauce (for a non-fermented alternative)
Anchovy paste (for umami)

Clarified Butter

Clarified butter is butter that has been melted and separated from the milk solids and water, leaving behind pure butterfat. It has a higher smoke point and a rich, nutty flavor.

Kefir

Kefir is a fermented milk drink that originated in the Caucasus Mountains, where it has been consumed for centuries. It is made by inoculating cow, goat, or sheep milk with kefir grains, a combination of bacteria and yeast. The resulting beverage has a tangy, slightly sour flavor with a refreshing effervescence. Its texture is creamy and smooth, akin to drinkable yogurt, though often less thick. In cooking, kefir behaves similarly to yogurt; it can add a tangy depth to dishes, tenderize proteins when used in marinades, and contribute to the rise of baked goods due to its acidity. Its live cultures also make it a probiotic powerhouse, beneficial for gut health.

Recipes to try

Tomato Basil White Bean Skillet with Parmesan

A comforting skillet packed with creamy white beans, ripe tomatoes, and fragrant basil, all topped with a generous sprinkle of Parmesan.

Pesto Roasted Veggie Sandwiches with Mozzarella

Warm, toasty ciabatta cradles a medley of roasted veggies, vibrant pesto, and melty mozzarella for a sandwich that's as hearty as it is fresh.