Freeze-dried miso paste for umami flavor
31 Jan 2020 | You-Mami
At Food Matters Live, hosted in London, UK, Janet Maidment, Sales Manager of You-Mami, presented its freeze-dried miso paste. The company imports it from Japan to the UK to use as a seasoning for companies seeking a flavor enhancer, meat tenderizer or a salt reducer. Jonny Bingham, Co-founder of Bingham & Jones, also highlights the umami notes that the product brings and how the “fifth flavor” is gaining prominence in the West.
This is Aksh Haig reporting from Food Matters Live in London.
I'm here with Janet Maidman and Johnny Bingham from Mummy.
So, could you tell us a little bit about miso powder and its role for the Western palate and your of course your product?
So, miso powder is a Japanese product.
It is fermented soy, fermented rice, and a pinch of salt.
It's miso paste, which has been freeze dried.
And we, import it directly from Japan, from one of the biggest manufacturers of miso.
In Japan.
OK.
And you're bringing it to Western markets.
It's to brought it to the UK and it's not for Japanese food per se.
It is for all types of foods across the board, as a flavor enhancer and a salt reducer.
So what role has it actually taken in the industry in terms of B2B applications, how are ingredient companies using it or final solution companies using it?
They're using it as a flavor enhancer.
Also, if it's meat, as a, it will also tenderize meat.
So it has almost three applications, particularly with meat.
Yeah, definitely, also it's currently being used in Iceland in a burger, so it's their, is it the ultimate, the ultimate burger, so it's there to act as a salt reducer, but actually probably moreover a flavor enhancer, just to kind of really give that kind of.
Depth of flavor that that you know, an ingredient like this can can bring.
Of course, and Johnny, you're a chef, is that correct?
Yeah, so you can explain also a little bit about the, the interesting flavor notes that the kind of umami, the fifth flavor can pick up.
I think what that is really for me is just that real kind of depth of of savoriness that.
That just seems to resonate on the palate, it's almost what MSG does, but er without er the nasty tag of er that er that comes along with MSG.
I think in, certainly for this product, what it, what it, what it does is it, it allows you to still kind of take out the.
The salt and, and that element of, of the product, while still delivering that real kind of the length, the length of flavor.
Yeah, and do you think miso, but also umami is a more general flavor category, do you think it's gaining market like market traction in the West, and is it growing?
I would say definitely, I, I, I think in, in almost every.
Everything that we develop for people at the moment, always at some point, cite, the importance of, the depth of flavor in umami oats.
And it's, it's almost kind of common parlance now, so, you know, people understand that, things like Parmesan, things like tomatoes, you know, they, they all intrinsically have an umami note that will, you know, really boost the bottom end of the flavor.
Yeah, really interesting, I think that combined with the salt reduction makes it somewhat trendy at such a demand right now.
Definitely.
But also, so you, of course, apply the ingredients to companies, but you're also now launching, a direct to consumer product.
Yes, it'll be a, a retail pack, which we're launching in the new year, which will be a 75 g sachet of both the white and red miso, so that it, it enables the king cook, a healthy eating.
To have this ingredient at home.
Yeah, at home.
Yeah, yeah, at home.
Yeah, very exciting.
And , yeah, what are your views for the future of the ingredients?
What do you think we do?
We'll see how it goes.
We'll see how it goes.
Yes.
Thank you very much.
Thank you.
