As a major innovation in the manufacturing process, our artisan Hayakawa Shoyu Miso has introduced miso powder and miso flakes, which represent a qualitative leap over miso paste, giving it greater competitiveness and versatility in applications within the new food culture.
This miso has a very unique flavor and can be used to reinforce and boost umami.
Combination of umami and salinity, which is different from simple salt, gently contributes to sweetness in a healthy way. This is the type of product recommended for cooking in harmony with the whole, with emphasis on balance.
Miso's umami is glutamic acid, so it has a synergistic effect with many products such as tomatoes. Meat umami is inosinic acid. Although this is a different type of amino acid from glutamic acid, it has a synergistic effect.
Umami ingredient synergistic effect is said to be a multiplication, not an addition. There's no doubt that taste will be enhanced simply by adding miso powder or flakes. Miso has a rich umami that enhances cream's delicious character.
Enzymes in miso are alive. Living enzymes enable fermentation and modify taste and color. When fermentation is light, sweetness is intense and flavor becomes richer as fermentation progresses.
So you can enjoy variations in sweetness and richness. Aromas reveal coffee, cocoa and very tannic notes, which are repeated on the palate. Cereal notes are powerful, umami is deep. Yuzu is very present, with accents of candied peel and orange peel.
You'll love wine reduction flavors, acidity, freshness, beautiful bitters and velvety texture. Enjoy it with olive oil, vinaigrettes and other sauces for fish, asparagus and root vegetables. This miso will be outstanding in sauces and marinades for wild game, stewed beef dishes, stewed pork, poultry and duck.
