Aperitif: Discover Umami Flavors

Simple yet powerful, through a surprising combination of fermented ingredients, we invite you to discover how a few tricks can transform your aperitif into something extraordinary.

Miso Butter:

Ingredients:

• 30 g butter (room temperature)
• 15g of Miso

Instructions:

1. Start by weighing all the necessary ingredients.
2. In a small bowl, mix the butter and miso.
3. Whip the mixture vigorously with a whisk until you obtain a uniform and creamy consistency.
4. Use immediately to enhance your dishes or as a spread, or following the recommended option, double the recipe and wrap the mixture in cling film.
5. Store in the refrigerator or freezer for slicing later.

Egg and Shio Koji Sauce:

Ingredients:

• 1 hard-boiled egg
• 30 g of Shio Koji
• 30 g of seed oil
• 10 g of apple cider vinegar
• 1 pinch of mustard (optional)

Instructions:

1. Start by preparing all the necessary ingredients.
2. In a glass, add the hard-boiled egg, Shio Koji, seed oil, apple cider vinegar and, if you want an extra kick, a pinch of mustard.
3. Using an immersion blender, blend the ingredients until smooth and creamy.
4. Transfer the sauce to an airtight container and store in the refrigerator.
5. The egg and shio koji mayonnaise is ready to use! Consume it within 2 days to enjoy its freshness at its best.

Coal Focaccia:

Ingredients:

• 500 g of medium-strong pizza flour
• 400 g of cold water
• 1/2 sachet of dry yeast (3 g)
• 10 g of sea salt
• 1 teaspoon of charcoal
• Brine: 50g water or kimchi liquid, 50g oil, a pinch of salt

Instructions:

1. Dissolve the yeast in the water together with the salt and charcoal.
2. By hand: Add the water to the flour, mixing well until the dough is smooth (about 2 minutes). Every 15 minutes, fold the dough 3-4 times.
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3. Mixer: Place the flour in the mixer, add about 300 g of water, and turn on medium-low speed. Once the water has incorporated into the dough, gradually add the remaining water. When the dough pulls away from the sides of the bowl, increase the speed.
4. Let the dough rise for at least 4 hours. Transfer it to a well-oiled baking pan, spread it out well, and let it rise for another 30 minutes. Meanwhile, preheat the oven to 250-300 degrees.
5. Press the surface of the dough with wet fingers and spread the kimchi brine/liquid over its entire surface.
6. Bake for 7-15 minutes or until the top is golden and crispy.

For added crunch and freshness, pair everything with small bowls of kimchi or sauerkraut. This will help balance the flavors and create contrast between the various aromas.