Japanese

MISO TAMARI

Miso extract squeezed from miso

Miso extract is very precious seasoning that approximately only 40kg of it comes out from 180kg of miso (bean paste).

All umami taste of miso is condensed into this 40kg.

It is squeezed from miso that the ratio of malted rice is higher than others, so it has more mellow and rich taste.

We do not use wheat as raw material is made only with soybean, rice, salt. Its use is different from soy sauce.

It is gluten-free umami seasoning.

Suggested use:

Use instead of soy sauce,

such as putting for boiled or steamed vegetables, dipping sashimi, seasoning grated yam, adding to rice with raw egg and so on.

For clear soup and noodle soup for Udon or Somen.

Mix miso extract with 10 to 11 times amount of Japanese dashi soup stock and add your favorite ingredients for clear soup. 2 tablespoons of miso extract per 300ml of Japanese dashi soup stock is the recommended ratio for Udon noodle soup per person.

For Takikomi-gohan(boiled rice seasoned and mixed with meat or seafood and vegetables)

Rinse 3 go(1 go is 180cc) of rice and drain water.
Slice 100 g of shiitake, cut 100g of maitake mushroom into chunks, finely chop 80g of carrot(about 1/2 )and one piece of deep fried tofu, cut 100 g of chicken into 2cm cubes.
Put rinsed rice, 5 teaspoons of miso extracts first, add Japanese dashi soup stock (or water) to a mark of 3 go inside the rice cooker, then put ingredients and start cooking.

In addition, examples of usage include seasonings of simmered food, a custard-like egg and vegetable dish steamed in a cup, and the pasta. Adding splash of sesame oil to miso extracts becomes a good salad dressings.