Miso-Garlic Confit Spread

1In a medium mixing bowl, whisk together the white miso paste, grapeseed oil, mirin, and toasted sesame oil until the miso is broken down and the mixture is relatively uniform.

2Place the peeled garlic cloves into the inner pot of an electronic fermenter or a rice cooker set to the 'keep warm' function.

3Pour the miso-oil mixture over the garlic cloves, stirring gently to ensure every clove is fully submerged to prevent uneven cooking or oxidation.

4Set the electronic fermenter to 140°F (60°C) and close the lid; allow the garlic to confit for 72 hours until the cloves are extremely soft and have developed a deep tan, caramelized color.

5Turn off the heat and let the pot sit undisturbed for 30 minutes to allow the temperature to drop to a safe handling level.

6Transfer the garlic cloves and every drop of the miso-infused oil into a high-speed blender or food processor.

7Process on high speed for 60 to 90 seconds until the mixture transforms into a perfectly silky, homogenous paste with no visible garlic pieces.

8Transfer the spread to a sterilized glass jar and refrigerate; the paste will firm up slightly as it chills and can be kept for up to one month.