Tsuyu is an all purpose seasoning which has been brewed with organic ingredients of the highest quality and then aged in Cedar Wood Barrels to perfection. This soy sauce combines certified organic dashi , organic seaweed and organic shitake mushrooms. Used for noodles, poached eggs, dipping sauce and sashimi sauce, with a sweet savory flavour and a smoky undertone.
The sweetish and fruity, floral scent of this miso is deceiving as in the mouth the miso rich with Umami at its peak.rnMugi miso is made from barley koji which develops a complex canvas of flavors ideal to be mixed with other miso pastes, or soy sauces to further develop complexity.
Natural Wine has made many friends amongst Top restaurants thanks to its complex flavor profile and freshness which goes hand in hand with cleverly adjusted dishes. This organic Brown rice miso is still alive and kicking to help you create spontaneous ferments from root vegetables, cucumbers or chickpeas. Create umami-packed salad dressings, or marinate oily fish for broiling. If you want to keep things simple then just use it for a great bowl of Miso soup, but don't forget: never boil your miso!
YAMAKI is one of the the few Craftsmen left in Japan, who are defiant against the industrialization of Traditional foods which has destroyed most of the over 1,000 year old heritage behind it, only within the last 70 years.See all ingredients
According to Yamaki Umami can be developed by fermenting soy sauce ad miso to its peak within a certain time frame, similar to a good bottle of wine any sommelier can tell you when its at its peak to drink. The same concept applies to Miso.