Umami Mary

Kenta Goto, Bar Goto | New York City

Something like miso soup meets a Bloody Mary—instead of Worcestershire, bartender Kenta Goto uses miso for an extra umami kick on top of a simple infusion of vodka with dried shitake mushrooms. Red chili essence is optional, but mimics the flavors found in Korean hot pot.


Serving: 1

  • 1 3/4 ounces shiitake-infused vodka (See Editor's Note)
  • 3/4 ounces lemon juice
  • 1/4 teaspoon miso
  • 2 ounces tomato juice
  • 2 ounces Clamato juice
  • 1 pinch red chili essence (optional)

Garnish: olive

  1. Combine all ingredients in a highball glass.
  2. Use a hand mixer to dissolve miso thoroughly.
  3. Add ice to the glass and stir lightly.
  4. Garnish with an olive.
Editor's Note

To make shitake-infused vodka, add 30 grams of dried shiitake into 1 liter of potato vodka for 6 hours at room temperature. Strain and store.

Tagged: bar goto, tomato, umami