It smells sweet, with light flavours of milk or light caramel and biscuit. It tastes rich and round, mixing sweetness and slight acidity, with buttered notes, soybeans and fermented rice with a well-balanced sweetness and a lot of umami.
Miso is one of the pillars of Japanese cuisine.
It is traditionally eaten and used fresh, unpasteurised, with quite short best before dates if not stored in a cool place. The pasteurised versions are usually saturated in salt or full of food additives. The same applies to the dried, powdered versions.
Kanesa, in Aomori prefecture in northern Japan has developed a unique freeze-drying process it uses on its best miso, at peak ripeness. The very technical process consists of freezing the product and then extracting all of the moisture without extracting the sugars and proteins. The result is fabulous - the flavours are concentrated, rich, and all without using any additives, colourings, preservatives or flavour enhancers.
The most interesting thing is how this freeze-dried miso can be used. It doesn't just have to be used to make the famous miso soup. It is an excellent seasoning and natural taste enhancer for flavouring stir-fried rice, sandwiches, grilled meats, sautéed vegetables, but also chocolate ganaches, biscuits and other cookies, pralines and pastries.
No customer comments for the moment.
