In the Kitchen · Recipes
Let the koji soften the chicken's fibres and build a perfect golden crust on the grill.
The miso goes in at the end and off the boil - that is what separates a broth with depth from a boiled one.
The glaze goes on only at the end, at 55 °C in the centre: late enough to caramelise into a crust without drying the meat.
Sweet, sharp and full of umami. Brush it onto vegetables, fish or tofu in the last few minutes for a glossy layer.
A quick cure that echoes Scandinavian gravlax, with Portuguese umami.
Mango, turmeric and amazake. The amazake sweetens on its own - there is no added sugar at all.
Amazake in the batter and caramelised amazake on top. A spoonful of miso in the topping and the sweetness gains contrast.
Red miso does to chocolate what salt does to caramel: it deepens everything without announcing itself.
No sugar, no guilt.