Articles Grains Overview Grain Recipes Grains For Breakfast Soups Vegetables Overview Vegetable Recipes Salads Beans Overview Bean Recipes Sea Vegetables Condiments Overview Condiment Recipes Pickles Overview Pickles Recipes Seasonings Oil Fish Fruit Nuts Seeds Snacks Sweets Dessert Suggestions Beverages Seasonings PLEASE USE SEASONINGS IN MODERATION. Good quality Miso, Sea Salt, Shoyu/Soy sauce are recommended since these ingredients form the base of your everyday cooking. Miso and shoyu/soy sauce should be naturally fermented for two to three years. The preferred miso is the Kushi Yamak Barley Miso (which is fermented for two years). Tamari is the name of a thick liquid which is a by-product of miso making. It may be used occasionally for some special dishes, but it is different from the shoyu/soy sauce used in everyday cooking. Recipes often call for a "pinch" of sea salt. There are approximately three two-finger "pinches" to a 1/4 teaspoon.