Sophomore slump? Laura Santtini has never heard of it.
Developed with sushi guru Nobu Matsuhisa, the concentrated paste smacks of miso, garlic and soy. The versatile condiment is vegetarian, and can be used raw or cooked to add bold flavor in even the smallest amounts.
It's also helpful as a deglazing agent. We mixed it with a splash of rice vinegar and poured it into a hot pan of sautéed mushrooms; the final dish was supremely earthy.
You can even dab the paste into sushi rolls instead of wasabi.
We've found a new main squeeze.
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