Pipatsu, long pepper, is a spice native to Indonesia that has a flavor of cinnamon, anise and Japanese sansho berry.
It grows wild on the Ishigaki Islands, at the southern end of Japan, and has also established itself there. Dried pipatsu and fresh pipatsu are mixed with white miso which has a sweet and spicy flavor.
This sweet and spicy balance makes this miso go well with meats, fish and boiled vegetables.
Another characteristic of this product is its variable flavor. Just after production, its pepper spice and sweet taste of miso are both independent. However, over time, they merge and create a new light flavor. This is due to the maturation of miso; flavor change can be controlled by keeping the product below 0 ° C.
The result is very balanced. The pepper and its fresh, floral notes pleasantly perfume the miso. We love the delicate notes of sap, the subtle notes of cocoa, the finely wooded and roasted accents. It should be noted that this long pepper is the only one to grow on the entire Japanese archipelago, on volcanic soils, and cultivated naturally on hillsides facing the sea.
Our perfect combination : this miso will be used as a condiment tasting with Saint-Jacques, smoked salmon, foie gras, duck breasts, poultry, grilled fish, meat tartars or fish or fresh strawberries! You can also dilute it on a white broth in which you add flesh of crabs or shells.