This Miso Truffle Powder is made from traditionally fermented barley miso produced in Miyakonojyo, Miyazaki prefecture, an area influenced by the pure waters of the Kirishima mountains and Sekinoo waterfalls. Unlike most Japanese miso, this product is based on barley miso, a rare style representing only a small percentage of total miso production in Japan.
Carefully aged and dried to preserve its aromatic complexity, the powder combines the deep umami of fermented barley miso with the intense aroma of white and bianchetto truffle. Rich, savoury, and slightly earthy, it offers balanced salinity and layered fermented notes that naturally enhance sweetness and depth in both savoury and pastry applications.
Produced by artisan producer Hayakawa Shoyu Miso, this innovative powdered format preserves active enzymes while offering greater versatility than traditional miso paste. Widely used by Japanese pastry chefs and chocolatiers, it brings complexity, richness, and umami intensity to contemporary cuisine.
Use
Suitable for pasta, risotto, rice dishes, fried eggs, carpaccio, tartare, shellfish, scallops, white fish, grilled meats, foie gras, duck breast, game, fresh goat’s cheese, and seafood salads.
Its combination of fermented umami and truffle aroma pairs particularly well with cream, tomatoes, butter-based sauces, and rich savoury preparations. Also suitable for pastry and chocolate applications where balanced salinity and depth are required.
Ideal as a finishing seasoning or incorporated directly into sauces, fillings, marinades, and contemporary plated dishes.
Technical
