Maillard reaction evolves with time and elevated temperature, so that miso with longer fermentation has a darker color. Miso color corresponds to its flavor. Pale, white miso has a light flavor, while dark miso has a stronger aroma and more pronounced flavor with a burnt, nutty or chocolate note).
Miso is said to be highly nutritious, and in recent years there has been much interest in its efficacy. As a fermented food, various substances are produced during the fermentation process, which is why it has been regarded since ancient times as a valuable and useful treasure trove of nutrients. Inaka shinshu miso that varies in color from a creamy yellow to a very light brown.
Yellow miso is generally made from soybeans fermented with little rice. Because of this change and longer fermentation time, yellow miso is versatile miso par excellence. Its flavor profile retains white miso nutty taste , but also begins to develop higher umami character. This miso is home-brewed without any additives and combines three attention-grabbing keywords "healthy, safe and natural".
Its characteristics:
● Contains a well-balanced amount of essential health nutrients without use of additives.
● Because it's brewed naturally, it has a rich aroma and a deep, rich taste.
● For added convenience, this miso is offered here freeze-dried.
This freeze-dried miso powder is tangy, with rich, deep flavors, offering a fine balance of salt and sugar. You'll appreciate its roundness, fermented and biscuity notes, dried tomato and long-aged parmesan hints, and almost smoky accents. This miso powder can be used on its own as a condiment, or diluted in sauces, broths, marinades, butter, bread or brioche dough, ganache or ice cream.
