Four umami staples to keep on hand.
There are a few products I use very frequently that sell at a slightly higher price point but are absolutely worth their value. Some of these items are fairly easy to find, the others are worth going out of your way for.
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Miso Paste is an extremely versatile addition to your refrigerator that packs huge flavor.
Marukome Boy Koshi Miso Paste
I absolutely love this miso paste. I have tried many and this is my favorite. I purchase this at an international grocer (Food Bazaar) in Woodside, Queens. It’s super smooth, packed with umami flavor and you can use it a million ways: as a rub on proteins such fish, prawns, or chicken, in marinades for poultry, pork, or beef, adding a teaspoon to your instant ramen noodles will elevate them to another level, great in dressings, or just on it’s own mixed in a mug of hot water as a savory alternative hot drink.
One of the things I like most about this, and all of these products is there is a limited number of ingredients, almost all of which are easily recognizable. This particular flavor of miso contains dashi stock; Bonito fish and kelp.
Imported from Nagano prefecture, this may be harder to track down, but is available for purchase online for about $8.
Always spend a little extra for good soy sauce.
Kikkoman All Purpose Soy Sauce
Kikkoman is a brand that you are most likely already familiar with, either as a sponsor of Yan Can Cook on PBS back in 1982, or from that little block of shelf space where they jam all the Asian and Mexican ingredients in the “international” section in your local grocery store. Soy sauces are brewed differently and its very apparent that there are different qualities and depths of umami flavor depending on how it is made. I find that imported soy sauce is usually of much higher quality than those brewed in the US even under same brand.
Although I can’t read anything on the bottle, they do offer an English translation for the ingredients, all 5 of them. Simple. Done correctly.
I use soy sauce in nearly every sauce and marinade I make. It’s the secret ingredient in my pasta sauce, to kick up the umami flavor. You can even use it in a Bloody Mary replacing the worcestershire for an exotic spin.
You’ll pay a little more for the import tax, this bottle of shoyu cost me $8, where the you can find Kikkoman USA soy for under $2 a bottle, but the quality is so much better, I can’t emphasize enough.
Try Kewpie mayo once and you’ll never turn back.
Kewpie Mayonnaise
Mayonaise is one item you that should never buy store brand. Hellmans is the only option.
(People from the South will die on the Dukes mayo hill, and I understand the regional pride. But we all know Hellmans is the gold standard.)
If you haven’t noticed, I like Japanese ingredients. There’s a certain noticeable pride in Japanese production methods of any product, that is unparalleled to others, especially when it comes to the elusive 6th flavor profile, of umami.
The thing that makes Kewpie mayo so much richer and more delicious is that
In Japan, mayonnaise is made with only the egg yolk, as opposed to American mayonnaise which typically uses the whole egg. This makes the mayo thicker. Additionally, there are usually higher grade vinegars and soy based spices used to give a richer and deeper flavor profile.
Again, only 5 ingredients, and a little MSG always helps anything become more delicious.
Kewpie can be found online easily, and is usually carried in any Asian grocery store.
Never, ever go cheap on butter.
Kerrygold Butter
Use real butter. Don’t use margarine. Don’t use that stuff in the spray can. Use natural, real butter, from healthy, happy cows.
Kerrygold butter is pretty easy to find. It’s available in most neighborhood grocery stores. It cost a little more than the wall of alternatives, but is worth every penny. As just a spread on any baked goods, and in every aspect of using a fat to cook. The flavor is so much better, it’s creamier, texturally superior to other butters.
Only two ingredients; cream and salt. Simple, and very reasonable at 100 cal a serving, butter isn’t really bad for you when used properly. Use the French method and add a tablespoon of butter when making your scrambled eggs, or on a baked potato, or a few in the pan with garlic and herbs to baste your poultry. 100 calories a serving for the instant jump in quality of using real, good butter is a small price. Go for a walk around the block after your meal, it’s worth the effort.
All four of these items pack a huge umami punch when used in any recipe. There are a handful of staple items that may cost a little more or be harder to find, but are well worth the extra effort to keep on hand. I can confidently say that not a single day goes by in my kitchen where I don’t use one of these 4 ingredients. Add a little umami to your life. Play with your classic recipes and add a little flair. Try something new to challenge yourself. Never stop experimenting in the kitchen!