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The Hirshon Unmatched Umami Paste

The Hirshon Unmatched Umami Paste

  • Author: The Generalissimo


Units Scale
  • 2 Tbsp. extra-virgin olive oil
  • 3/4 cup finely-chopped yellow onion
  • 1/3 cup pitted oil-cured black olives
  • 1 head roasted garlic
  • 1 large clove garlic, chopped
  • 1/8 cup demiglace
  • 1/8 cup roasted unsalted walnuts, ground to a paste
  • 3 Ortiz anchovy fillets
  • 1/2 Tbsp. top-quality fish sauce
  • 1 1/2 cups organic tomato paste
  • 1 Tbsp. Lea & Perrins Worcestershire sauce
  • 1/2 Tbsp. liquid aminos
  • 2 Tbsp. genuine Balsamic vinegar di Modena
  • 1 ounce dried porcini or other dried mushrooms, finely-ground
  • 1/2 tsp. freshly-ground black pepper
  • 1 package Kikkoman red miso soup
  • 1/2 cup freshly-grated Parmesan


  1. Heat oil in a medium saucepan over medium-high heat. Add onion and salt. Cook, stirring frequently and reducing the heat as necessary, until very dark golden brown, 15 to 20 minutes.
  2. Reduce heat to medium, add garlic and cook until fragrant, 15 to 30 seconds. Stir in all other ingredients except liquid aminos and Parmesan. Adjust heat to maintain a simmer. Cook, stirring occasionally, until thick and pasty, 15 to 18 minutes.
  3. Remove from heat and stir in liquid aminos and Parmesan. Let sit for 10 minutes to concentrate and meld flavors. Transfer to a mini food processor and process until smooth. Refrigerate for up to 1 month or freeze for up to 3 months.

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