Miso Mellows This Chile Crisp

Over the past three or so years, chile crisps, those ruddy, fiery, oil-based chile condiments that deliver texture as well as heat, have become a pantry staple. Okazu Chili Miso was developed several years ago by Jess Mantell and Fumi Tsukamoto, who sought condiments without additives, and was originally sold in farmers’ markets. With miso in the mix, it has a different profile; the result is a richer, slightly more mellow flavor and a denser texture. It’s made by Abokichi, a company in Toronto, and recently became available in the United States.

Okazu Chili Miso, $13.99 for 8.45 ounces, abokichi.com.

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.