Make this handy flavor-booster ahead; cover and keep in the fridge for up to a week. Use it on any stir-fried or sautéed veggies or with rice; be sure to add the butter to the recipe while the veggies or grains are still hot. Double this recipe if you like. (If you need to soften butter quickly to make this, cut it into a few pieces and microwave for a few seconds, but don’t melt it.) Learn more about miso here.

Makes ¼ cup

• 2 tablespoons unsalted butter, softened
• 2 tablespoons white (Shiro) miso
• 1 teaspoon freshly grated lemon zest

1. In a small bowl, combine the butter, the miso paste, and the lemon zest.

2. Use a small silicone spatula or wooden spoon to mash together until well combined. Store in the fridge for up to a week.