+Umami-So Barley & Truffle Miso Seasoning 70g, ea

This product is made from barley miso that has been aged and dried for a long time, keeping intact its flavours. Barley miso is a fermented condiment made from barley, a singularity that sets it apart from other miso products and has a lot to do with the town where it's based, Miyakonojyo, in Miyazaki prefecture, an area strongly influenced by Kirishima mountains and Sekinoo waterfalls, which give miso its distinctive flavour. Only 4% of all miso produced in Japan is barley miso. Made using a traditional method, this miso brings out barley complex flavors and unique aromas. 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. These flakes have a very unique flavor and can be used to reinforce and boost umami. This unique product is used by many Japanese pastry chefs and chocolatiers as a secret ingredient. 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. You'll be surprised by the intensity of the white and bianchetto truffle aromas and flavours. 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. Hayakawa Shoyu Miso has succeeded in making barley miso powder and flakes with living enzymes. When fermentation is light, sweetness is intense and flavour becomes richer as fermentation progresses. So you can enjoy variations in sweetness and richness. Our recommendations: Fried eggs, pasta, rice, risotto, fish or meat carpaccio, fish or shellfish tartar, scallops, white fish, grilled meats (beef, lamb, pork), fresh goat's cheese, shellfish salads, foie gras, duck breast, grilled game meats.