Umami Powder「umami・so -Miso-」

  • Optimum time (season)
    All year round
  • Shelf life/consumption date
    12 months
  • Quantity
    70 g
  • Suggested retail price
    (tax included)
    632 yen
  • Quantity (box/case)
    12 pcs / case
  • Storage temperature range
    Room temperature
  • Minimum case delivery unit
    438 yen
  • Case size (Weight)
    L 225 x W 175 x H 130 mm (1.5 kg)
  • Certification / Approval of
    Certification Body
    (product, factory, etc.)
    "FSSC22000" international hygiene certification Organic international certification "ecocert" available Organic domestic certification "Organic-JAS" available.
Product features

This product is made from aged miso (6 months of maturation) with no chemical seasonings or preservatives, using only selected ingredients from Kyushu.
A special drying technology is used to ensure that the flavor remains strong, unlike freeze-dried processed products.
As the production line is FSSC 22000 certified, the management of the production personnel and managers is also under control.
By using organic miso as the raw material for production, it will be JAS organic and ecocert compliant. (certified).
(Certified) Euroleaf is also available upon request. (Currently not listed)
This is a seasoning made from Kyushu ingredients by umami, which makes the most of fermentation techniques inherited from 136 years of history while improving them. This product is made with only barley, soybeans, and salt. The unique manufacturing technology gives it a natural fermented aroma that is different from similar products. It is a cheese - like seasoning.
The only ingredient is miso, a traditional food matured over a long period of time through "fermentation and brewing" nurtured by Japanese koji mold, rather than "fermentation" as a straightforward chemical reaction.
The appeal of this product is its strong flavor, which is surprising even to Japanese miso manufacturers.
It is a unique product because it is made using a special technology that we have evaluated and developed on our own after five years of encouragement from our craftsmen.
While respecting traditional techniques, it continues to be "umami that fascinates the dining table," which is its raison d'etre.
This new seasoning has a form that is optimized for marriage with other food cultures.

Instructions/advice on how to use and to eat.

It has a strong natural "umami" element created by fermentation brewing techniques, which makes it a good match for cheese and other fermented foods.
It can be used as a flavor enhancer in caprese, gratin, and various pasta dishes. Also usable as a substitute for rock salt in salads. (Salt content less than 20%)
A sprinkling of umami-so and butter on toasted bread adds a rich buttery flavor.

Hayakawa Shoyu Miso Co.,Ltd

  • Name of Representative
    Hiroshi Hayakawa
  • Number of employees
    27 people
  • Company Location
    3732 Nishimachi, Miyakonojo City, Miyazaki Prefecture
  • Factory Address
    3732 Nishimachi, Miyakonojo City, Miyazaki Prefecture
  • Contact Person
    Kaoru Hayakawa
  • E-mail address