Kayanoya Original Mushroom Stock Powder
Kayanoya uses meaty shiitake and earthy, woodsy maitake mushrooms to make this savory and aromatic broth. We can't get enough of its delicate flavor profile—the subtle extra additions of savory fermented seasonings and yeast result in a much cleaner and clearer mushroom flavor than store-bought mushroom stocks. We also like the convenience factor of the powder packets, which allow you to adjust the strength of the stock to your liking.
Namikura Kyoto-Style White Miso
Savory, sweet and flavor-dense, white miso is an absolutely essential pantry item. Winey-sweet, buttery and deeply rich, this organic version from Japanese family producer Namikura Miso Co. is more complex and less salty than other brands, which means it can be used more freely with soy sauce without dishes tasting overly seasoned.
Milk Street Sofrito
We created our sofrito to be the perfect building block to cook a wide variety of recipes in less time, based on the tradition of Italian and Spanish grandmothers who make this by the jar to simplify cooking and boost flavor. After much testing, we came up with an aromatic base of sautéed onions, carrots and celery, complemented by the bright tones of tomatoes, white wine and vinegar. For additional depth, it has earthy, umami notes from mushroom powder, aromatic notes of rosemary and thyme, and just a hint of heat from black pepper and Kashmiri chili powder. A few tablespoons of this jammy sofrito is all it takes to spread rich, concentrated power into soups, sauces, stews, braises and nearly anything else that needs a boost of big flavor.
Maruya Hatcho Miso Co. Ltd. Miso Powder
Maruya Hatcho Miso Co. Ltd, the oldest producer of hatcho miso in Japan, has been perfecting their craft since 1337. Their powdered miso is one of the most useful forms of this umami-boosting pantry staple we’ve found: powdered miso can be used in different applications than typical paste varieties, giving you more control over your dish. Hatcho miso, a variety of red miso, is distinct from the red or white types you may have encountered—it takes two years to make, and this one comes in dark granules similar in color, shape and size to ground coffee with the unmistakable aroma and complexity of dark red miso. Typically, hatcho miso isn’t as sharply salty as other kinds, and this one is no exception. The miso has a rich flavor with a balanced salinity, and a deep, fermented earthiness; it reminds us of roasted meat. Try it for a flavor boost in burgers, soups, noodles, seasoning blends and rubs.
Grumpy Ginger Malaysian Red Curry - Spicy
Jarred curry pastes can be one-dimensional and dull, but this spicy red curry base from Grumpy Ginger tastes noticeably fresh. Grumpy Ginger’s attention to detail and consciously sourced ingredients set this blend apart: Every dried red chili, which impart a noticeable heat and bright red color to the spicy base, is chopped and de-seeded by hand—which no other brand does—to preserve as much flavor as possible. Grumpy Ginger also uses fresh lemon grass and ginger, never processed or powdered, to give the blend a fresh taste taste that’s brighter than the stale, dull flavors of many meal starters. And the curry paste is rounded out with warm spices like cumin and coriander, roasted and ground to add depth (and differentiate the fragrance from a more typical Thai red curry base). It has a luscious texture that blends into dishes, and Grumpy Ginger’s recipe is vegan, gluten-free and made with no preservatives, additives or added sugar. One jar lasts multiple meals that you can pull together in 20 minutes. This version and Grumpy Ginger’s Mild Red Curry are two of our favorite simmer sauces we’ve tried.
Kayanoya Original Vegetable Stock Powder
We find that store-bought vegetable broth often leans too sweet and tastes strongly of the carrots used to make it. Kayanoya Vegetable Stock Powder is far more balanced, with a subtle sweetness and a complex, lightly caramelized onion flavor; the result is similar to a French onion soup base. We also like the convenience factor of the powder packets, which allow you to adjust the strength of the stock to your liking.
Fromwell Stir-Fried Mushroom Gochujang
Even basic gochujang, the Korean hot pepper paste that has a savoriness similar to Japanese miso, is a real powerhouse ingredient that we consider an essential element of the Milk Street pantry. But this version from Fromwell builds on gochujang’s typical complexity, adding earthy stir-fried shiitake mushrooms locally harvested in the Korean forest. The result is perfectly balanced, funky, rich and earthy with a light sweetness, punch of spice and appropriate hit of salt. And unlike other gochujangs which are smooth, the addition of mushrooms provides an interesting level of texture and nuance that we loved. Fromwell’s gochujang is also lower in sodium than other brands and contains no added sugar. Use as a base to stews and sauces for an extra boost of savory flavor, in place of regular gochujang in any recipe that calls for it or add right to vegetables or meat like a marinade.
Kayanoya Original Dashi Stock Powder
Kayanoya's Dashi Stock Powder is the best version of this essential Japanese ingredient. In addition to the traditional bonito flakes, the powdered soup stock gets layers of savory complexity from sardines, herring and roasted flying fish for a meaty-rich flavor and delicate aroma like smoked fish. And unlike many store-bought versions, it's not overly “fishy” or salty.
In addition to miso soup and other Japanese applications, use it to make seafood paella, soups and stews for a smokier, more refined flavor than fish stock. Kayanoya’s stock packets are designed much like tea bags and can be used in two ways: For a clear broth, place the stock packet intact in a pot of water; for a stronger, cloudy broth, tear the packet open and add the powder directly to the water. Either way, in just a few minutes the easy-to-use packets yield complex stock that tastes homemade.
Namikura Red Miso
Red Miso is stronger, saltier and more assertively flavored than yellow or white miso due to its six-month aging process and has a higher proportion of soybeans for a richer taste. This particularly interesting version has sweet flavors reminiscent of sherry and milk chocolate that are perfect for pairing with red meat and other robust dishes.
Villa Jerada Harissa
Villa Jerada’s Harissa No. 1 is our favorite version of this North African red pepper paste for its bright, complex flavor. While many store-bought varieties have a one-dimensional spicy flavor, this harissa layers acidity and fruitiness with preserved lemons, a touch of vinegar and tomato paste for a lively, tangy condiment. Villa Jerada uses just enough high-quality Moroccan olive oil to make the harissa spreadable and smooth without diluting its flavor, as opposed to conventional brands that contain a high proportion of water and vegetable oil.
