which blends the nutty characteristics of black lentils with umami tones from shiitake or other mushroom varieties. Making the encapsulating pastry is super simple, as it comes from frozen puffed ...

Japan is one of the leading producers of shiitake mushrooms. These mushrooms are notoriously difficult to cultivate on a commercial scale — especially when using the 1,000-year-old Japanese ...

The base for this miso-tofu version is an all-purpose homemade dashi; a gentle steep is the best way to coax the sweet umami (without any bitter notes) from the kombu and dried shiitake mushrooms.

Slice the hardier mushrooms - the button and shiitake, clean the delicate ones but leave them ... The stock could be chilled and refrigerated, even frozen and used over weeks. 9. 9. Heat another heavy ...