Welcome to the Unlocking Umami series! In each of these three classes (Mushrooms, Miso & Koji, and Sea Vegetables), we delve into the fifth taste through a curated selection of recipes and ingredient tastings designed to deepen your understanding of umami. You'll learn methods to maximize and enhance umami flavors and discover umami’s relationship with the other four tastes. To get the most out of this series we recommend signing up for all 3 but they can also be purchased a la carte. 

Miso is a magic wand. Its umami-rich, salty profile plays well in both savory and sweet dishes. While miso is most often associated with Japanese-style broth, its versatility extends far beyond. The secret behind miso’s magic is koji, a grain, usually rice, inoculated with the fungus Aspergillus oryzae, traditionally used to make sake, shoyu, and, of course, miso. 

Inspired by students who wonder what to do with a big container of miso after making soup, Marie developed this class to inspire you to use miso in non-traditional ways. Get ready to have your mind blown with an impossibly simple and staggeringly delicious recipe for roasted vegetables. Turn a beloved childhood treat into a sophisticated and nuanced bite. And while Marie would never suggest that you use only one salad dressing recipe (heaven forbid!), she does feel confident that this one will grace your table frequently. 

While the focus of this class is on miso and koji, we will also explore and taste other vegan and vegetarian umami-rich ingredients, further broadening your umami repertoire.

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• Umami Popcorn (Recipe Only)

• Miso Bagna Cauda

• Ultimate, All-Star, Blue Ribbon Winning Roasted Vegetables with Chickpeas and Fresh Herbs

• Tomato Miso and Scallion Gratin

• Salad with One Salad Dressing to Rule Them All

• Upgraded Childhood Peanut Butter Cups