I originally started making these Japanese inspired pickled shiitake mushrooms to accompany my bowls of homemade ramen, but the longer the excess sat in my fridge, the more applications I would find for them. Soba noodles with peanut coconut sauce, shrimp stir fry, fried eggs, roasted vegetables, cucumber salads… basically anything you need a pop of acid, sweet, salt, and savory (so, basically anything). These little flavor bombs add so much character to dishes simple and complex.

(Recipe for Pickled Shiitake Mushrooms follows)