Preparation

Black garlic — that mysterious ingredient born from weeks of heat and patience — meets its fermented cousin in this intensely savory paste that pushes umami into new territory. This is not a quick weeknight condiment; it's a living thing that develops character over days.

Preparation

1. Peel all black garlic cloves and mash them in a bowl using a fork until they form a smooth, sticky paste. The texture should resemble date paste.
2. In a clean glass jar or ceramic bowl, combine the mashed black garlic with the white miso paste, stirring thoroughly to incorporate.
3. Add the rice koji, honey, tamari, and black pepper. Mix until completely homogeneous.
4. Pour in the sake and stir vigorously for 2-3 minutes. The mixture should loosen slightly but remain thick and spreadable.
5. Cover the jar with cheesecloth or a breathable cloth secured with a rubber band. Do not seal tightly — fermentation needs air.
6. Place in a cool, dark spot (60-70°F is ideal) and let ferment for 5-7 days, stirring once daily with a clean spoon.
7. You'll notice the aroma intensifying and the color darkening. Taste daily after day 4 — when the funk reaches your desired intensity, transfer to the refrigerator with a tight lid.

Serving Suggestions

Slather on grilled vegetables, whisk into vinaigrettes, fold into compound butter, or thin with broth for an instant ramen upgrade. This paste keeps refrigerated for up to 3 months, growing more complex with time.