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But the other day, I decided to use miso paste as a booster - I have a chicken stock paste that is good from a "health" perspective, but doesn't always boost the umami as much as I want. So I decided to throw in a teaspoon of miso. It was delicious, and I think I will do this all the time. I great way to add a fermented food!
Do you even know where tomatoes and peppers originated?
I always find it fascinating, that the Italians are now known for tomato based dishes & in the UK & Ireland, it is potatoes. None of which they would have had 700 years ago.
Do you even know where tomatoes and peppers originated?
Yes. Potatoes too.
However that clearly is a different question than what this thread is getting at, which is where the commonly associated ingredients are used in other cuisines. Come on, the OP's comment mentioned a Trader Joe's Japanese sauce.
So are you really interested in whether the gist of this thread, or more interested in demonstrating your knowledge of food history?
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