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.
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.
Miso for instant miso soup and for making easy to use is as follows.
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.
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.
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.
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.
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.
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.
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.
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:
Features of the Pala-Miso Production Process