The Global Table at Home

You will char dried pasilla and chilhuacle peppers indoors without setting off alarms or ruining the sauce with acrid bitterness. Master the cold soaking technique that strips harsh soot while keeping deep earthy sweetness.

You will select white, red, and dark barley misos based on regional profiles and apply them correctly to soups and glazes. Learn why miso should never endure a rolling boil and how to combine pastes for deeper soup bases.