Refined barley miso flake

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 Chefs, pâtissiers 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 cocoa, red fruit and raspberry aromas.

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 flavor becomes richer as fermentation progresses. So you can enjoy variations in sweetness and richness.