Liquid salt Kelp Mizushio sodium 25% ( All-natural Umami seasoning ),Japan MATSUMAEYA price supplier

100% All-natural Umami seasoning 150ml

liquid type

 

Matsumaeya has almost one hundred years of experience in the development and use of kombu (kelp) and its derivatives. From this knowledge, Matsumaeya has developed Kelp Mizushio, a 100% MSG free unique product that combines the umami of kombu with traditional Japanese seasonings.

Mizushio brings body and depth to a wide range of cuisines. It can be used at all stages of the cooking process, and at its highest concentration (Gen - 25%) can replace salt in almost any situation.

 

 

On presentation, Kelp Mizushio can:

• Be used as a salad Dressing
• Can be applied to many foods as a seasoning
  • In Kelp Mizushio, kombu umami and all-natural plant and seafood essences are infused into alkaline, small molecular clustered water. This allows the water to penetrate deeper and faster into the food, ensuring that the umami is transferred directly into the food being prepared.
  • Kelp Mizushio has also been proven to actually remove fish odors. Rather than disguising the fish odor with another odor, Kelp Mizushio actually combines with the odor molecules and renders them inert.

• Kombu: Kombu (bull kelp) grows best in cold, nutrient rich waters. We source our kombu from the pure waters of Hokkaido, in Northern Japan. We only use ma-kombu or second year kombu. This has the greatest depth of flavor and umami. Kombu is harvested so that the base remains fixed to the sea floor; this allows the kombu to re-grow, proving it the ultimate renewable resource.

 

 

Gen (Professional: 25%)
Made from the same ingredients as Umi, Gen is targeted at the professional user. Gen can replace salt in almost any situation, and is often used when preparing food for overnight saving. It is ideal for curing fish, and has been scientifically shown to not just cover up the odor of seafood (such as raw fish and oysters), but to actually combine with those odor molecules and render them inert.