Hayakawa Shoyu Miso by Kaworu HAYAKAWA, seventh generation, who developed miso powder technology for the first time in the miso industry:
"We have continued to produce high-quality fermented foods, such as miso and soy sauce, in order to preserve local flavors embodied by miso soup.
Miso has a food culture in each region that is similar to concept of terroir. Concept of terroir is derived from wine, in which grapes with different characteristics are grown in the unique soil of each region, and these characteristics are enhanced by alcoholic fermentation.
Miso is similar to this terroir concept, but local character is expressed by local culture formed by artisans. Each region is proud of its "local tastes", such as rice miso from Shinshu, soy miso from Aichi, sweet miso from Kansai and barley miso from Kyushu. We are a company that has been preserving taste of Miyakonojo for seven generations. Not only our special ingredients, but also our recipe ideas, unique processes, preservation methods and water resources are important elements of each of these products. This long tradition, which has been perpetuated from ancient times to present day, is akin to contemporary art.
Kyushu method is our pride and joy. Our factory is located in the south of Kyushu island, Japan. Our food culture in Kyushu is cooked to achieve a sweet taste. That's why soy sauce and miso are also sweeter than in other regions.
The region has a unique culture in which koji mold, a fermentation fungus essential to miso and soy sauce, is also specialized in barley miso prodcution. Compared with miso made from husked rice, barley miso contains complex nutrients that give it a rich, aromatic flavor.
Fermented foods have a fascinating taste, umami. It's made up of decomposed starch and protein.
Barley miso contains less starch than husked rice miso. That's why our barley miso is not overly sweet, thanks to raw materials complexity it's made from, allowing you to enjoy its aroma.
Miso powder, a creation of the impossible:
UMAMI miso powder has been created by Hayakawa Shoyu Miso using unique technology.
This miso powder is of the same quality as that approved by Miso Artists. This product has been confirmed by a research institute that the enzymes in this miso are still active. They are easily digested and absorbed by the body.
We want miso to be used more freely in gastronomy, fusion and other dishes. Of course, it can be used as soup, but we want it to be used sometimes as cheese, spice and dessert.
Encountering unfamiliar seasonings makes us realize the growing depth of our traditions.
Miso powder gives us the opportunity to cultivate culture”.
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