soy, butter, garlic
This dish is the best vegetarian dish I have made. I didn't mean to make it vegetarian but it is very complex and has depth of flavor which people tend to think is only achievable by using stocks/glace made by animal products. Not to mention the aroma of various types of mushroom are fantastic with other component of this dish.
Growing up in Japan, smell of roasted delicious food with soy and butter floating in the air is so appetizing for me. During summer, people will cook squid, corn, and etc on plancha at firework site. You can literally smell this wonderful aroma from miles away.