Hoisin and tamari sauces are a great way to add a deep savory flavor (umami) to a simple dish of sautéed green beans and onions. Hoisin sauce, commonly used in Cantonese cooking, is a sweet and savory condiment made in part with miso paste, sugar, vinegar, and garlic; tamari, a naturally fermented soy sauce commonly used in Japanese cooking, is a byproduct of miso and is a gluten free alternative to soy sauce (Chinese). These sauces share the common ingredient of miso; miso is what brings umami to hoisin and tamari. The simplicity of this recipe is what will bring umami to your table!
Umami/Savory the 5th taste: First identified by Japanese scientist Dr. Kikunae Ikeda in 1908, it took decades of scientific research and almost 100 years before umami/ savoriness was scientifically recognized and accepted as the fifth taste on our tongue, joining salty, sweet, sour, and bitter.
Steps:
Storage Tip: Store unwashed green beans in a vented bag in the crisper door of your refrigerator. When properly stored they will last for a week or more. If they turn very brown or have gone slimy, they have gone bad and are ready for composting.
