If you’re a fan of Chinese-style chili oil, then you will love Abokichi’s Okazu line, which puts a Japanese spin on that fermented condiment by adding miso to it.
Jess Mantell and Fumi Tsukamoto co-founded their Toronto company, Abokichi, to make gluten-free, vegan, non-GMO, preservative-free sauces. They first started selling them at a farmers markets. They proved such a hit that they expanded to online and retail sales.
I had a chance to try samples of the three different varieties: Chili Miso, Spicy Chili Miso, and Curry Miso.
Miso paste, sesame oil, sunflower oil, tamari soy sauce, sugar, sesame seeds and a little chickpea flour form the basis of each of these umami-rich condiments.Read more