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Cooking 101
Water, Date Paste, Mirin (Water, Organic Rice, Koji [Aspergillus oryza], Sea Salt), Shallots, Organic White Miso Paste (Organic Soybeans, Organic Rice Koji (Organic Rice, Koji [Aspergillus oryza]), Sea Salt, Water), Tamari (Water, Soybeans, Salt, Sugar), Ginger, Rice Vinegar, Toasted Sesame Oil, Dried Shiitake Mushrooms, Sea Salt.*Contains: Soy & Sesame
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A smooth, salty-sweet sauce. Starring ginger, white miso, rice vinegar & a dash of toasted sesame oil.
Miso (fermented soybean paste) and ginger are the dynamic duo behind much of Japanese and other East Asian cuisine. We’ve blended them with dashes of toasted sesame oil and gluten-free soy sauce to create an umami-rich, salty/sweet marinade & simmer sauce.
An anti-inflammatory powerhouse, ginger brings more than just flavor, adding brightness and balancing the umami flavors of the miso for an irresistible sauce that you just want to keep eating.
Miso has been used for centuries throughout Japan and Korea, the long and slow fermentation process transforms beans and salt into a richly flavorful condiment that adds a savory, salty quality to any dish.
We did so many trials as we were developing our sauces, adding and subtracting ingredients until we struck the perfect balance. Some moments of the process really stand out, and one of them is when we added mushrooms to this sauce. The shiitakes emulsified the miso, ginger, and sesame oil into a silky smooth sauce while adding a rich, savory quality that was unlike anything else we had tried.
An anti-inflammatory powerhouse, ginger brings more than just flavor, adding brightness and balancing the umami flavors of the miso for an irresistible sauce that you just want to keep eating.
Miso has been used for centuries throughout Japan and Korea, the long and slow fermentation process transforms beans and salt into a richly flavorful condiment that adds a savory, salty quality to any dish.
We did so many trials as we were developing our sauces, adding and subtracting ingredients until we struck the perfect balance. Some moments of the process really stand out, and one of them is when we added mushrooms to this sauce. The shiitakes emulsified the miso, ginger, and sesame oil into a silky smooth sauce while adding a rich, savory quality that was unlike anything else we had tried.
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