Once a year I clean out my fridge of old jars of miso paste. I gather up the remnants from a variety of containers, scrap off any mold, and add this to a combination of ground root vegetables. After cooking for several hours, the end result is a wonderful savory condiment, Tekka.

Tekka- miso condiment.

Finding a recipe online is an easy task, and most that come up on a web search are nearly identical in ingredients and method. I use burdock and lotus roots, carrot, ginger and sesame seeds. These are ground fine, sautéd in sesame oil, then the miso is added and the mixture is cooked and stirred all day on very, very low heat.

Tekka on delicata squash.

The end result is a rich tasting, deep brown granular sprinkle, and great on eggs, salads, mashed potatoes, and much more.

Tekka on fried eggs.