Ottolenghi Flavour's cross-cultural approach to fermented pastes — applying miso, doenjang, gochujang, and tahini to European vegetable preparations — represents the technique-transfer philosophy at its most practical. The book demonstrated that the umami depth of East Asian fermented pastes belongs to vegetable cookery specifically, where it compensates for the absence of the meat-derived glutamates that anchor savoury flavour in most Western cooking.
The application of fermented pastes (miso, gochujang, doenjang, white bean paste) as marinades, glazes, and sauces for vegetables — using the glutamate content and fermented complexity of these pastes to provide the savoury depth that vegetables lack when cooked without animal protein.
Miso on vegetables produces something that reads as depth rather than as miso — a savoury, complex underpinning that makes the vegetable taste more intensely of itself. Used correctly, nobody identifies the miso; they simply find the dish more satisfying than they expected a vegetable dish to be. This is the invisible seasoning principle: the ingredient disappears into the result.
- Miso burns readily due to its sugar and protein content — it should be applied in the final stage of roasting or used in sauces that are heated gently rather than applied early to high-heat roasting [VERIFY timing] - Miso as a marinade (applied to aubergine, mushrooms, root vegetables 30 minutes before roasting) penetrates the surface and produces a deeply glazed, caramelised exterior when roasted - Gochujang applied as a glaze caramelises at the edges — its sugar content means it burns faster than plain spice applications. Watch constantly and reduce heat if necessary - Combining fermented paste with fat (sesame oil, butter, olive oil) before applying produces a more even glaze and reduces burning risk - White miso (shiro miso) has the mildest flavour and highest sugar content — best for delicate vegetables and for applications where the miso flavour should be background rather than foreground
FÄVIKEN + OTTOLENGHI FLAVOUR