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hotoynoodle | Dec 31, 202109:06 AM     30

sometimes i see ingredients folks use to add umami to various dishes and sometimes scratch my head because to my palate it seems a bad fit -- as in the various foods we use to bump that up are not interchangeable to me.

for example, my habit has been to cook most beans and lentils with a combo of salt and white miso. recently had some brown lentils going but was out of miso so dropped in some good soy sauce. i did not care for this combo at all! it accentuated the pulse's existing earthiness rather than adding another layer of flavor.

so tell me about how/when/why you add what kinds of umami to your meals.

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