Balancing Salt and Umami in Complex Dishes

Brin's dish featured multiple sources of salty umami flavor including miso-braised onions, miso sauce, and soy in his shallot granola. John specifically cautioned him to 'be careful with your seasoning,' indicating the salt levels were approaching excessive. When working with naturally salty ingredients like miso, soy sauce, fish sauce, or parmesan, home cooks should taste frequently and adjust other seasonings accordingly. Miso paste contains significant sodium, so when using it in multiple components, reduce or eliminate additional salt in those elements. The challenge lies in building layered umami flavor without crossing into overly salty territory. Start by using these ingredients sparingly, then taste and adjust. Remember that salty flavors intensify as liquids reduce during cooking. Consider balancing salty umami ingredients with acidic elements like citrus or vinegar, which can make dishes taste less salty while maintaining complex flavor profiles.