Preparation

Black garlic is already a miracle of fermentation—sweet, molasses-dark, and funky in the best possible way. When you blend it with the probiotic punch of miso and the enzymatic magic of koji honey, you create a butter that belongs on everything from sourdough toast to grilled fish.

The koji (a mold used in Japanese fermentation) breaks down the honey's sugars while adding its own earthy complexity. Combined with the sticky, savory depth of miso and the almost balsamic sweetness of black garlic, this butter is an umami bomb.

Preparation

1. In a medium bowl, combine the softened butter with the black garlic paste. Use a fork to mash them together until fully integrated.
2. Add the white miso paste and koji honey. Continue mixing until the mixture is smooth and evenly colored—you should see no white streaks of plain butter.
3. Fold in the lemon zest and white pepper. Taste and adjust seasoning if needed (some misos are saltier than others).
4. Transfer the butter to a sheet of parchment paper and roll it into a log, twisting the ends like a candy wrapper. Alternatively, pack it into a small jar.
5. Refrigerate for at least 2 hours to firm up and let the flavors meld. The butter will keep for 2 weeks refrigerated or 3 months frozen.
6. Use on grilled vegetables, stirred into hot rice, melted over steak, or simply spread on crusty bread.