Umami Vice Seasoning--sinfully savory!
About
This blend fuses aromatic Caribbean spiciness with exotic Asian zest.
Ingredients
Dried Shiitake mushrooms, 1 oz.
Star anise, 1 oz.
Cardamon, green 1 oz.
Cardamon black, 2 oz.
Note: Most spices are available already ground, adding certain amount of convenience. Grinding spices yourself provides a little extra aroma, but the ultimate results are difficult to distinguish from each other. Do what you have to do!
Kosher salt, 1 cup.
Sichuan peppercorns, 1 cup.
Cinnamon, 1 Tablespoon.
Allspice, 1 Tablespoon.
Nutmeg, 2 Tablespoons.
Coriander, 2 Tablespoons.
Pepper
Cloves, 2 teaspoons.
Paprika, Hungarian sweet 2 Tablespoons.
Sugar, 2 Tablespoons.
Hondashi Miso powder, 2 Tablespoons.
Cumin, 2 Tablespoons.
Ginger, 1 Tablespoon.
Garlic powder, 1 Tablespoons
Dried onion, 1 Tablespoon.
Instructions
Umami Vice
Flavor profile: Moderately spicy, distinct. Level of difficulty, 2.5
Above: crusted sous vide beef strip loin. 
Procedure:
Pulverize the Shiitake mushrooms, star anise, and cardamoms in a spice grinder. Combine with the remaining ingredients. Store at room temperature in a sealed container.
Above: Pork tenderloin, 135 F for 4 hours. Below: Tamarind sauce, haricots verts, heirloom cherry tomatoes, roasted pepper, baguette crouton. 