Pala-Miso(Granulated Miso)

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1. About Pala-Miso

Pala-Miso is Kanesa’s revolutionary granulated type of miso, born from a fusion of the long traditional Japanese food miso, and modern innovation to create the easiest and most convenient miso ever.

1. About Pala-Miso

2. Features of Pala-Miso

  • From miso soup to and beyond to other miso dishes, Pala-Miso’s granulated form is without a doubt the easiest, quickest, and most versatile type of miso.
  • Produced using a unique 100% freeze-dry method which locks in the fresh flavor of real miso without adding bulking agents, to ensure the great taste of real miso.
    * Patent No.3151423:the Patent Office of Japan.
  • Makes for a great food to carry on the go, long-term business trips, outdoor activities, etc. Its granulated form makes it easy to measure and carry, and its long shelf life of a year, makes it a great and easy item to store in the pantry.
  • Environmentally friendly - with no unnecessary packing or other wastes.

Reduce your environmental footprint by using granulated miso, which is not packaged in single-use throw-away materials like other miso products. Granulated miso is also environmentally friendly because it can be easily measured to create the exact amount desired, and is made by using only hot water, reducing excess waste and energy used in the cooking process.


3. Comparing different types of instant miso soup

Miso for instant miso soup and for making easy to use is as follows.


(1) Powder type: Spray-Dry Method

Water and starch are added to miso and then sprayed at high temperatures (about 180 degrees Celsius) in a drying room. This process is used to make lower priced miso used in miso ramen dishes.


(2) Powder Type: Freeze-Dry Method

Miso is made into a cake form and dried before being pulverized into a powder. The miso is of high quality while it is dried, however its quality degrades quickly by the pulverization process. This method is used to make instant miso soup.


(3)Granulated Type: Kanesa’s Patented Vacuum Freeze-Dry Method

To take full advantage of the freeze dried method, Miso is freeze-dried and made into granules in a vacuum, ensuring that it is of the highest quality.


(4) Solid Type: Solid Type Freeze-Dry Method

Water and alcohol is added to miso paste and then freeze-dried. In comparison with the powder type, it has fewer drawbacks. However, because water is added, it is not efficient to dry and costs more to produce.


(5) Pasted Miso Type

Liquid seasoning and alcohol are added to miso paste to make it easier to dissolve. Its drawbacks are quick quality degradation and difficulty to store and use.


4. The Pala-Miso Production Process

(1) About the Freeze-Dry Method.

The Freeze-dry Method (Vacuum Freeze-dry Method) is ideal for drying up food because it suppresses discolorations, changes in taste and aroma, and destruction of nutrients and it allows foods to be restored to the same original quality.


(2) Principle of the Freeze-Dry Method

The most important point in making dried-food of ideal quality is to dry at the lowest temperature possible. The boiling point of water is lower at lower air pressures, so by freeze-drying in a vacuum at low temperatures, water is dried out of the foods while preserving the quality of the food.


(3) The Importance of Freeze-Drying

Flavor and aroma are the key to good miso, and freeze-drying is ideal because it dries miso at a lower temperature. However, in conventional production methods, freeze-dried miso is pulverized into a powder and it is through the friction of this process that heat is generated, causing loss and change of flavor.
Granulated miso avoids this pulverization process, making it the best way to make freeze-dried miso.
Granulated miso has the following features:

  • It is difficult to adversely affect flavor and aroma in the drying process.
  • It is easily soluble in water, and does not clump together.
  • It has excellent quality that you can trust.

(4) Production Process of Pala-Miso

Kanesa’s Patented Production Method Compare with the Conventional Production Method of Powdered Miso Conventional Production Method

Features of the Pala-Miso Production Process

  • It maintains its original flavor and aroma, because it dries miso in a short time and at a low temperature.
  • It makes easy to dissolve granules in its unique vacuum production method.
  • Adding an additional step to the production process results in a refined high-quality miso product.

KANESA Co., LTD.

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