It's all the modern rage, with the value of how Miso can change your food and your life!

A modern rage a thousand years old.

Miso's origins come from the fermented soybean paste from China (3rd Century CE) called "jiang" or "doujiang" in China. This early form of soybean paste was used as a fermented food product with salt and other ingredients like grains or spices. The use of fermented soybean products was common in ancient Chinese culinary practices.

Miso was introduced to Japan by Buddhist monks during the Nara period (710-794 CE). The monks, who traveled to China, brought back knowledge of fermentation techniques, including how to make a paste from fermented soybeans. This technique evolved in Japan, where miso became increasingly popular for its health benefits and deep, savory flavor.

During the Heian Period (794-1185 CE), the production of miso began to spread throughout Japan, becoming a common part of Japanese cuisine.

It was used not only for culinary purposes but also for medicinal reasons, often consumed as a paste mixed with hot water to create miso soup. In the following Edo Period (1603-1868 CE), miso production became more standardized and commercialized.

This era saw the rise of large-scale miso brewing, with various regional styles of miso emerging. It was during this time that miso soup became firmly established as a staple of the Japanese diet.

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Saikyo is the name of a special type of sweet miso originally from the western region in Japan. Because of its high sugar content, it's used often for marinades, rather than for miso soup. Here, we use white miso by doubling the amount of mirin to compensate for the sweetness. This marinade is just amazing with fatty fish, even with chicken or pork. Great for a dinner entree and perfect for the bento box.

See the Sweet Miso Marinated Salmon Recipe here!

Here is the "Small-Batch White Miso Recipe".

See the recipe on for how to make your own Miso here!

It all starts with rice koji (also called kome-koji), which is steamed rice inoculated with Aspergillus oryzae which is a mold that's essential for fermentation. No need to cook or soak it, just mix it directly with salt before combining with mashed soybeans to make your own miso.

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Liquid shio koji is a traditional Japanese ingredient that has gained popularity in recent years for its unique flavor and culinary applications. It is made from a mixture of fermented rice koji, salt, and water.

Koji is a type of fungus (Aspergillus oryzae) that is used in many Japanese culinary preparations, including sake, soy sauce, and miso. In the case of shio koji, rice is inoculated with the koji fungus and allowed to ferment for a period of time.

During fermentation, enzymes produced by the koji break down the rice starches into simple sugars and convert proteins into amino acids, resulting in a complex flavor profile.

Shio koji translates to "salt koji" in Japanese, indicating that salt is an essential component of the product. The salt not only enhances the flavor but also helps to preserve the liquid shio koji. The fermentation process can take anywhere from a few days to a few weeks, depending on the desired flavor and consistency.

Liquid shio koji has a salty and slightly sweet taste with savory undertones. It has been described as having a rich umami flavor that enhances the taste of various dishes. The enzymes in shio koji also have a tenderizing effect on proteins, making it a useful marinade or seasoning for meats and seafood.

One of the key benefits of liquid shio koji is its ability to enhance the flavor of ingredients through enzymatic reactions. It can be used as a marinade for meat, poultry, or fish, where it helps to tenderize the proteins and add depth of flavor. It can also be used as a seasoning or sauce in various recipes, including soups, stir-fries, dressings, and marinades.

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Shio koji is one of the easiest and most useful ferments you can make at home and a great way to use leftover rice koji. It's a savory, slightly sweet marinade and seasoning base that adds umami to everything from meats to veggies and even salad dressings.

See the easy Shio Koji recipe here!

1. Marinated Chicken, Pork, or Tofu
Rub 1 tablespoon of shio koji per 100g of meat or tofu. Let marinate in the fridge for 4-12 hours (or overnight). Then grill, pan-fry, or roast—no extra seasoning needed!

Shio koji tenderizes and seasons deeply thanks to its natural enzymes.

2. Add to Fried Rice or Stir-Fries
Stir in 1-2 teaspoons at the end of cooking instead of soy sauce or salt.

3. Egg Dishes (Omelettes, Scrambles, Quiche)
Mix a teaspoon into your eggs before cooking. Gives them a richer, more savory flavor.

4. Salad Dressing Base
Whisk together:
1 tbsp shio koji
1 tbsp lemon juice or rice vinegar
1 tsp sesame oil or olive oil

Optional: minced garlic, honey, or mustard
Toss with: greens, roasted veggies, or noodles.

5. Quick Pickled Veggies
Massage shio koji into sliced cucumbers, radishes, or cabbage.

Let sit 30 minutes to a few hours in the fridge.
No need to rinse unless it's too salty for your taste.

6. Shio Koji Salmon or Cod
Coat fish fillets in a thin layer of shio koji. Rest for 1-3 hours, then wipe off excess and bake, broil, or pan-sear. What you get is beautiful caramelization and deep umami flavor.

7. Soups & Broths
Stir in a spoonful at the end of cooking in miso soup, ramen, or veggie broth.

8. Shio Koji Butter
Mix softened butter with a teaspoon of shio koji. Use it on toast, grilled corn, baked potatoes, or steaks.

9. Mushroom Boost
Toss mushrooms in shio koji before roasting or sauteing. Pairs incredibly well with shiitake or oyster mushrooms.

10. Sandwich Spread or Mayo Upgrade
Mix 1 tsp shio koji into 2 tbsp mayo or hummus.

Use in sandwiches, wraps, or as a dip for fries and veggies.

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Of course you can make it yourself, but why would you when you can pop the top, add a few eggs and you have a meal for 2 in seconds (minutes, really)!

Shakshuka has a long history with many theories of when and where it originated. It is an everyday one pot dish in a big swath of countries from Tunisia and Morocco and east to Egypt, Israel and Syria.

Variations abound with different spices and the addition of lamb, potatoes and artichokes is common. Cultural variations of tomato based sauces span the globe and this Moroccan version is the spicy one!

The tomato sauce is absolutely present along with the spices and an all-around heat. It's a heat that's tingly, pleasantly hot (not spicy) and when you finish there's a wonderful aftertaste.

If you're not careful you'll eat the whole dish before you know it. The combination of the egg whites, the yolk and the tomato creates a mouth feel of pleasure, that is very rewarding, satisfying and very homey.

This meaty dish has no meat, instead your heart is filled with tomatoes and eggs. This dish is simple and plain, easy and quick, just like you want your vegetarians to be!

Shop now for Mina Shakshuka Moroccan Spiced Tomato Sauce here!

This is one of the simplest recipes you can make, and because it's so simple, the quality and flavor of the ingredients, especially the vinegar and olive oil, are critical. Select a good-flavored artisan vinegar and a tasty Tuscan or Sicilian olive oil, and you can't go wrong. Use Einkorn, Emmer or Spelt—3 of the original Emmer grains known to man.

See the summery Summer Farro Salad Recipe here!

Farro is a grain that has been enjoyed since ancient times. It's non-GMO, high in fiber, protein, and nutrients, and absolutely delicious. It is nutty and full-flavored with an appealingly chewy texture.

Emmer was one of the earliest domesticated crops in the Near East, where it was highly valued as a crop that would do well in poor soil. There are even indications of humans consuming emmer as early as 17,000 B.C., even before the advent of agriculture! It was grown in Egypt and Mesopotamia and eventually migrated, as many grains did, through the Mediterranean region and Europe.

Emmer was appreciated because it grew well in many soils and for its heartiness. It is very high in protein and nutrients, and it was valued just as much by some cultures, particularly the Italians, for its flavor. This organic emmer is toothsome, wholesome, and full of big, nutty grain flavor. And this organic, whole grain emmer farro is especially healthy!

Grains like the whole grain emmer farro have three parts to the edible kernel: the endosperm, the germ, and the bran. The endosperm is the inner soft, white carbohydrate portion. The germ contains many proteins, and the bran holds the vitamins and minerals.

Farro is naturally high in fiber and nutrients—and due to growing conditions, this emmer has a whopping 17-19% protein—and in this whole grain version, nothing has been removed. Farro described as "pearled" or "semi-pearled" has had all or part of the bran removed and has often been parboiled as well, which speeds up the cooking time but takes away from the nutritional value, nutty flavor, and texture.

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In Italian, agrodolce means "sour and sweet," and this nuanced vinegar beautifully expresses both. Albert and Kim Katz have long been fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the flavors and natural sugars, with the bright and crisp acidity of authentic Orleans Method vinegar.

The versatility of this elixir will expand your repertoire!

For a simple salad dressing, add just a drizzle of olive oil, along with salt and pepper. You'll need less oil with the balanced acidity in AgroDolce than in your regular dressing recipe.

Try Katz Sauvignon Blanc vinegar in a pear, walnut, and blue cheese salad with a splash of walnut oil. It marries well with salads and other dishes that include goat cheese, or with goat cheese alone.

Mix this white grape vinegar with a bit of mustard, black pepper, herbs and olive oil to marinate chicken for the grill or to roast.

Toss with peak summer tomatoes and fresh mozzarella for an easy and delicious appetizer.

To achieve AgroDolce, Sauvignon Blanc grapes are harvested from the Suisun Valley that borders Napa on its west side. The grapes have intentionally been left on the vine for at least a month to six weeks longer than if they were to be made into a dry finished wine.

By harvest time they are almost "raisiny" from their concentration of fruit and sugars. This is the same tradition used for hundreds of years to make the great Sauternes of France.

The unfermented juice from the grapes is blended with Katz' proprietary wine vinegar and slowly aged in oak barrels until it becomes a balanced AgroDolce Sauvignon Blanc vinegar.

The finished vinegar is almost sherry-like in color and complexity, with hints of vanilla from the wood, and sweet apricot, fig and pear from the late-harvest grapes - but all supported by a strict backbone of crisp acidity from the vinegar base.

This Katz Sauvignon Blanc vinegar is a must-have condiment for any essential pantry!

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This recipe is from our friend Giuseppe. Although we made this recipe with 50% whole grain farro pasta, any shaped pasta will do.

See the Classic Umbrian Family Pasta Recipe here!

Mark and Clark describe why this baked lobster mac and cheese is so amazing: "It is the rich, buttery flavor of lobster, married with the perfect creamy pasta and cheese. It just sounds so perfect, doesn't it."

See the Lobster Mac and Cheese Recipe!

You can adjust the size of the tenderloin, depending on how many you are serving. This recipe will easily work for smaller or larger tenderloins. Any unused rub can be store in a container in the fridge for up to two weeks.

See the Grilled Pork Tenderloin with Chocolate Spice Rub Recipe here!