umami・so pawder

Experienced the Great East Japan Earthquake

“umami・so” is made by an employee who is a survivor of the Great East Japan Earthquake.
After experiencing the Great East Japan Earthquake, he noticed that only bread and cup noodles were distributed as disaster emergency food. Although it was not a meal with a very balanced nutrition, it seemed the situation that dissatisfaction cannot say. He could easily perceive that it was a stressful environment, and He felt that there was an unavoidable stress for women and children due to constipation.

comfort food

Comfort food for Japanese

One day. An employee tell me why people drink miso soup every morning. She said that taking a cup of miso soup every morning is indispensable to move bowels well. Nutrients that can be used to improve constipation are dietary fiber. Of course, it is also important to have a well-balanced diet of carbohydrates, lipids, and minerals. 

I realized that if I could provide dietary fiber like miso soup every day, I could contribute to something I felt in the Great East Japan Earthquake.

However, there is a simple reason that is not so in reality due to “human resources” and “Physical Distribution”.

We should understand how much time we could cook if you are in the place of refuge. There is no such big room in the affected area, and half of miso’s weight is moisture. There are many foods that can be carried more efficiently.

But after all, we think we want to take desirous miso soup at that time.

What is miso?

Fermentation breaks down the protein in the main material soybean, and it contains many of amino acid, which is umami ingredient (glutamic acid), more abundantly than soybean. 

It is broken down into forms that are easier to absorb nutrients. This is the benefit of fermentation.

However, although it is an abundant source of nutrients, domestic production is declining due to the limited use.

The more I researched, the more I was attracted by the value of “Miso” and I wanted to change it to something more valuable, so this commercialization project started.

Koji

Quality, Diversity and Will

I want more people to eat our products. That’s why, we were looking for the production method be able to be tackled even by SMEs.

Currently, freeze-dried products on the market are easy to pick up. But such products are too much expensive to manufacture. There is only way to start researching the technology in food again from beginning if we seriously want to start the project. Then development of production methods was an opportunity to reconfirm the high quality as well as our own development.

I realized that because of the delicate product characteristics, if I do not understand and manufacture the product, I would be away from the essence of “development” and the “art” of the craftsman.

For that reason, it took five years from the start of development, and it finally became the current form.I realized that because of the delicate product characteristics, if I do not understand and manufacture the product, I would be away from "the essence of development” and "the will of the craftsman".

For that reason, it took five years from the start of development, and it finally became the current form.

Enjoy!

It is characterized by a unique scent of fermented food that Japanese people know, like beany and little bit cheesy. Good compatibility with fermented foods (such as cheese), and mixing with other ingredients can produce a new taste. Because it contains abundant glutamic acid, it is expected to be used as a spice and seasoning for “umami”.
So we blend to make it a seasoning that goes well with various dishes such as meal such as rice, chicken, beef, pork, salad and cheese.

Some of the measurement results show that γ-aminobutyric acid content is high because of the effect of lactic acid fermentation. We are going to carry out research and know the essence of this product in the future.

We will continue to strive to develop high-quality products in order to make as many people happy as possible.

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