White Miso (Shiro Miso) — a fermented paste made from soybeans and koji, which is mold-inoculated rice that drives the fermentation process. Miso comes in three main varieties — white, yellow, and red — determined by how long they are fermented. White miso is fermented for the shortest time, making it the sweetest and most delicate of the three. While traditionally used in savory Japanese cooking, white miso works beautifully in baking and desserts, adding a subtle depth that makes every other flavor taste more like itself. Originating in northern Japan, where the rice fields were, miso has been a cornerstone of Japanese culture for centuries — soldiers were fed miso soup because it was a quick and efficient source of nutrients and protein. Today miso is celebrated for its health benefits: it is rich in probiotics, protein, vitamins, and minerals. In this recipe it replaces salt entirely, and gives the recipe umami!

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White Pepper — the same berry as black pepper but harvested fully ripe, then soaked to remove the dark outer skin — leaving only the pale inner seed. This process makes white pepper significantly stronger, warmer, and more aromatic than black.

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Madagascar Bourbon Vanilla Bean Paste — made from real vanilla beans grown on the island of Madagascar. Deep, rich, thick, and caramel-like with visible vanilla specks throughout. One teaspoon equals one teaspoon of extract, and one vanilla bean— but do yourself a favor and switch to the paste completely. Vanilla extract is made by steeping vanilla beans in high proof alcohol, and once cooked most of that flavor is lost. Vanilla paste keeps its intense vanilla flavor through heat, making every dessert taste better.