Over the previous three or so years, chile crisps, these ruddy, fiery, oil-based chile condiments that ship texture in addition to warmth, have develop into a pantry staple. Okazu Chili Miso was developed a number of years in the past by Jess Mantell and Fumi Tsukamoto, who sought condiments with out components, and was initially offered in farmers’ markets. With miso within the combine, it has a distinct profile; the result’s a richer, barely extra mellow taste and a denser texture. It’s made by Abokichi, an organization in Toronto, and not too long ago grew to become accessible within the United States.
Okazu Chili Miso, $13.99 for eight.45 ounces, abokichi.com.
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