Enhancing Sweetness with Miso for a New Taste Experience”
When you mix miso into caramel scones, the combination of caramel’s sweetness witha touch of saltiness and umami (glutamic acid) creates an exciting new flavor, much like salted caramel. It’s a interesting new taste experience made possible by miso.
Cold brewed Yukimi-gura
Ishimago Honten holds a devotion to traditional production methods. This extends to their miso brewing process which begins with rice koji, an essential ingredient. The best time to prepare the koji is in winter, when the weather is at its coldest, making Akita an ideal location. Ishimago Honten’s “Kanjikomi Yukimikura” is made with three times as much rice koji and soybeans, giving this miso a sweet and gentle flavor. Large natural cedar barrels are used in the brewing process, which is now rare even in Japan. This adds a unique flavor and character. The rice and soybeans used are carefully selected locally from Akita Prefecture. Salt from Okinawa is also a key ingredient, although “Kanjikomi Yukimikura” features low-salt content, making it great for health-conscious consumers. This product can be used not only for miso soup and Japanese dishes but also as a special ingredient in Western dishes. Please enjoy the mellow yet rich flavor, made with care by skilled brewers using own yeast.
Ingredients:
Rice (Akita Prefecture), Soybeans (Akita Prefecture), Salt
Kuromiso
The popular, ‘Ginjo Magozaemon Miso,’ is made using a generous amount of rice koji crafted from 100% Akita Sake Komachi rice and features the rich umami flavor of high-quality soybeans from Yuzawa. ‘Ishimago no Kuro Miso’ further undergoes 2 more years of careful aging. This aged black miso boasts a deep umami flavor and a distinctive richness with low salt content. It has a mild saltiness, and its defining characteristic is its soft texture from the seamlessly blended rice koji.
Beyond its typical presence in Japanese dishes, black miso also works wonders on its own or as a secret ingredient in pasta sauces, beef stews, and demi-glace sauces, adding depth and flavor that you wouldn’t expect came from miso. When used in stir-fries like Hoikoro, it not only enhances the taste but also imparts a beautiful color to your dishes.
Ingredients:
Rice (Akita Prefecture), Soybeans (Akita Prefecture), Salt
Brochure
Enhancing Sweetness with Miso for a New Taste Experience”
When you mix miso into caramel scones, the combination of caramel’s sweetness witha touch of saltiness and umami (glutamic acid) creates an exciting new flavor, much like salted caramel. It’s a interesting new taste experience made possible by miso.
Cold brewed Yukimi-gura
Ishimago Honten holds a devotion to traditional production methods. This extends to their miso brewing process which begins with rice koji, an essential ingredient. The best time to prepare the koji is in winter, when the weather is at its coldest, making Akita an ideal location. Ishimago Honten’s “Kanjikomi Yukimikura” is made with three times as much rice koji and soybeans, giving this miso a sweet and gentle flavor. Large natural cedar barrels are used in the brewing process, which is now rare even in Japan. This adds a unique flavor and character. The rice and soybeans used are carefully selected locally from Akita Prefecture. Salt from Okinawa is also a key ingredient, although “Kanjikomi Yukimikura” features low-salt content, making it great for health-conscious consumers. This product can be used not only for miso soup and Japanese dishes but also as a special ingredient in Western dishes. Please enjoy the mellow yet rich flavor, made with care by skilled brewers using own yeast.
Ingredients:
Rice (Akita Prefecture), Soybeans (Akita Prefecture), Salt
Kuromiso
The popular, ‘Ginjo Magozaemon Miso,’ is made using a generous amount of rice koji crafted from 100% Akita Sake Komachi rice and features the rich umami flavor of high-quality soybeans from Yuzawa. ‘Ishimago no Kuro Miso’ further undergoes 2 more years of careful aging. This aged black miso boasts a deep umami flavor and a distinctive richness with low salt content. It has a mild saltiness, and its defining characteristic is its soft texture from the seamlessly blended rice koji.
Beyond its typical presence in Japanese dishes, black miso also works wonders on its own or as a secret ingredient in pasta sauces, beef stews, and demi-glace sauces, adding depth and flavor that you wouldn’t expect came from miso. When used in stir-fries like Hoikoro, it not only enhances the taste but also imparts a beautiful color to your dishes.
Ingredients:
Rice (Akita Prefecture), Soybeans (Akita Prefecture), Salt