A compound butter made with miso paste, chives and lemon adds a savory umami quality to fish, vegetables, poultry… or a pan-grilled steak. Recipe below.

Well, of course the Japanese discovered the fifth taste sensation, umami. They’ve invented so many foods and ingredients that deliver it. Soy sauce is probably the best known example; more than mere saltiness, it adds what is aptly described as “a pleasant savory taste.” Another favorite of ours is miso paste. Continue reading “Adding to steak’s meaty goodness, with Miso Chive Butter” →