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Some adore it in eggs, and it lends depth to vinaigrettes and dressings.

On the same menu, you can have a humble leek vinaigrette next to more elevated truffle-esque offerings.

I actually prefer cabbage raw — preferably red — very, very thinly sliced and tossed with a pert vinaigrette and some sort of braised, crispy protein, but cooked cabbage is a staple for a good reason.

I generally use shiro miso — or white miso — when I'm stirring it into cookie batters, glazes, soup bases, mayonnaise, vinaigrettes, desserts or sauces.

He donned a chef’s smock this week to show a couple of them off, including a green salad with apple, almonds, blueberry vinaigrette — and roasted cicadas.