Five Useful Flavor Builders
Nutritional yeast
A savory, nutty-tasting deactivated yeast. Sprinkle it over vegetables, pasta and popcorn or blend it into sauces.
Liquid aminos / tamari
Salty, savory seasonings that add umami. Reduced-sodium tamari is useful when you want soy-sauce flavor with less sodium.
Black salt (kala namak)
A sulfurous mineral salt commonly used to give tofu scrambles and egg-free dishes an egg-like aroma. A little goes a long way.
Miso
Fermented soybean paste that adds depth to soups, dressings, sauces and marinades. Add near the end of cooking when you want to preserve its fresh fermented flavor.
Umeboshi paste
A very concentrated salty-sour Japanese plum seasoning. Use tiny amounts in dressings, sauces and grain dishes.
How to Stock Them
Start small
You do not need every specialty ingredient at once. Nutritional yeast, miso and reduced-sodium tamari are the most versatile starting trio.
Read labels
Miso, tamari, liquid aminos, black salt and umeboshi are all concentrated sources of sodium. Use them as flavor accents rather than pouring freely.
Storage
Keep nutritional yeast tightly sealed in a cool, dry place. Refrigerate opened miso and umeboshi paste and follow package directions for the other products.
Easy Flavor Formula
Savory dressing
Whisk 1 tablespoon miso, 2 tablespoons lemon juice or rice vinegar, 1 teaspoon maple syrup, grated ginger or garlic, and enough water to thin. Taste before adding any extra salt.