Tamari

Tamari is a rich, flavorful soy sauce originating from Japan, known for its deep umami taste and smooth texture. It is traditionally made from soybeans, salt, and a fermentation process, often without wheat, making it a gluten-free alternative to regular soy sauce.

Notes

Tamari has a thicker consistency and a more robust flavor compared to standard soy sauce. Always check the label for gluten-free certification if needed.

Uses

Marinating meats and tofu
Seasoning stir-fries and noodle dishes
Adding depth to soups and stews
Enhancing dipping sauces
Flavoring sushi rice
Incorporating into salad dressings

Replacements

Soy sauce (for non-gluten-free diets)
Coconut aminos
Worcestershire sauce (in small amounts)
Fish sauce (for non-vegetarian dishes)
Miso paste (diluted)

Canned Mackerel

Canned mackerel is a versatile and nutritious fish product that offers a convenient source of omega-3 fatty acids. Originating from various parts of the world, particularly the Atlantic and Pacific Oceans, mackerel is celebrated in many culinary traditions for its robust flavor. The taste is rich and oily with a slight brininess, often enhanced by the canning process which may include salt, brine, or tomato sauce. Its texture is firm yet tender, flaking easily with a fork. When cooked, it maintains its shape well and can absorb surrounding flavors, making it ideal for a wide range of dishes. Its high oil content means it can become quite succulent when heated, ideal for both hot and cold preparations.

Dried Oregano

Dried oregano is a fragrant herb derived from the flowering plant Origanum vulgare. It offers a warm, slightly bitter, and earthy flavor that enhances a variety of dishes.

Recipes to try

Spicy Sausage and Roasted Red Pepper Rigatoni

A zesty dance of spicy sausage and smoky roasted red peppers twirled in al dente rigatoni.

Shrimp and Snow Pea Stir Fry with Ginger

Succulent shrimp and crisp snow peas dance together in a fragrant, ginger-infused stir fry that's quick, zesty, and utterly satisfying.