ニューヨーク・タイムズのインスタグラム(nytimes) - 2月17日 03時05分

Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker — it’s your call. Regardless, the taste is “a sublime velvet of sweet and salty, along with a kind of pop we call umami, a 5th taste beyond sweet, sour, bitter and salty,” @nytfood’s @samsifton reports. To come up with this recipe, he adapted a dish that was on the menu at the chef Chris Jaeckle’s @allondanyc: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed #mushrooms, photographed here by @krausfoto6. The result: comfort and joy. Visit the link in our profile to get @samsifton’s #NYTCooking recipe for creamy #polenta with mushrooms.

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