The classic tagliatelle with Bolognese sauce gets a wafu kakushiaji (“secret umami enhancer”)—sake, miso, mirin, and kombu dashi. For an even deeper layer of umami, make this sauce with chicken dashi or chintan dashi. What’s not to love? Serve this sauce over traditional pasta or udon noodles, or use it to make a wafu-ed lasagna
Soybeans are such an integral part of Asian cooking that tofu is often paired with edamame in the same preparation, showcasing the beans’ versatility. In this lovely Japanese soup, white silken tofu is surrounded by a green moat of pureed edamame. Traditionally, pods of fresh soybeans would be boiled, shelled, and hand mashed. You can liberate yourself by using frozen edamame and a blender.