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A miso maker I happen to like makes very small, very limited batches of miso tamari a couple times a year. It's frequently made from their chickpea miso or their adzuki bean miso, both of which are gluten-free and soy-free. So a couple times a year, I place an order for the tamari and a couple things of miso.
The trick has been finding ways to really *enjoy* this handcrafted tamari without wasting it. Meat recipes always use a ton of it in marinade and sauce. Teriyaki really blows through it.
We've found that the trick is to use it on veggies. Nothing with heavy sauces. Instead, we go for light dressings on raw or lightly steamed veggies. There are a few in Madhur Jaffrey's World Vegetarian which work on green beans, asparagus, broccoli, etc.
I've been making a miso slaw. Shredded cabbage, sesame oil, ume plum vinegar, tamari, white pepper, adzuki miso (heavy and red), some water, ginger, and garlic. Our salted chilies looked scary, so I'm not using those. Today I added crushed red pepper, sometimes I don't. Or I use a random chili paste from the fridge. Need to make more salted chilies soon. Fortunately, peppers are in season. I pour the dressing over the cabbage, toss, and weigh it down. Every 10-15 minutes, I toss it again, and put the plate and bottles back on top. After half an hour or an hour, it's ready to eat, but the longer it sits, the better it tastes.
Yum.
It needs sesame seeds, but I'm out.
The trick has been finding ways to really *enjoy* this handcrafted tamari without wasting it. Meat recipes always use a ton of it in marinade and sauce. Teriyaki really blows through it.
We've found that the trick is to use it on veggies. Nothing with heavy sauces. Instead, we go for light dressings on raw or lightly steamed veggies. There are a few in Madhur Jaffrey's World Vegetarian which work on green beans, asparagus, broccoli, etc.
I've been making a miso slaw. Shredded cabbage, sesame oil, ume plum vinegar, tamari, white pepper, adzuki miso (heavy and red), some water, ginger, and garlic. Our salted chilies looked scary, so I'm not using those. Today I added crushed red pepper, sometimes I don't. Or I use a random chili paste from the fridge. Need to make more salted chilies soon. Fortunately, peppers are in season. I pour the dressing over the cabbage, toss, and weigh it down. Every 10-15 minutes, I toss it again, and put the plate and bottles back on top. After half an hour or an hour, it's ready to eat, but the longer it sits, the better it tastes.
Yum.
It needs sesame seeds, but I'm out.
