"Miso is an underrated ingredient that adds a subtle umami depth to dishes. Adding a small amount at the end of cooking shrimp scampi can elevate the flavor and give the dish an unexpected twist."
"At Ocean Hai, miso is used in many of our dishes, especially in sauces and demi-glace, because of its ability to enhance flavor without being overpowering."
"For everyday cooking, red miso may be the most versatile choice. It is bold in flavor, and for the uninitiated, it's easy to dilute with some water."
Miso, a fermented soybean paste, is recommended by chef Nana Darkwah to elevate shrimp scampi. It adds umami depth and richness, enhancing the dish's flavor. Unlike salt, which adds only salinity, miso introduces multiple layers of flavor. Darkwah uses miso in various dishes at Ocean Hai, particularly in sauces, due to its subtlety. Red miso is suggested for everyday cooking as it is versatile and easy to dilute, making it a valuable addition to savory and sweet dishes.
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