Miso Loves Confit

Umami fat is for sharing across seasons

Being able to employ straightforward preservation techniques on any food you encounter is fulfilling. It’s as easy as sprinkling salt on some cut vegetables, massaging them a bit, setting it aside in a jar and mixing it once a day for a week or two. It can be even easier when you make your own misozuke (miso pickles): burying vegetables, whole or cut, i…