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Miso Spread With Garlic and Dried Sardines. [Roooots Setouchi Specialty Products Redesign Project 2013, Tokyo-Japan]. Miso is a traditional, Jap… Read More
Miso Spread With Garlic and Dried Sardines. [Roooots Setouchi Specialty Products Redesign Project 2013, Tokyo-Japan]. Miso is a traditional, Japanese seasoning produced by fermenting rice. This product is a miso paste featuring such ingredients as garlic and celery from Kagawa Prefecture, and the local specialty product of dried sardines. This item was produced in the hopes of promoting Kagawa vegetables to other prefectures. Garlic used in the product has been prepared so as not to produce an overpowering smell. The product is popular among seniors (80% of users), many of whom are repeat buyers of the brand. Read Less
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Miso Spread With Garlic and Dried Sardines.
[Roooots Setouchi Specialty Products Redesign Project 2013, Tokyo-Japan].
 
Miso is a traditional, Japanese seasoning produced by fermenting rice. This product is a miso paste featuring such ingredients as garlic and celery from Kagawa Prefecture, and the local specialty product of dried sardines. This item was produced in the hopes of promoting Kagawa vegetables to other prefectures. Garlic used in the product has been prepared so as not to produce an overpowering smell. The product is popular among seniors (80% of users), many of whom are repeat buyers of the brand.
 
The miso (miso 味噌 Japanese 'flavor source', for me it is 'flavor or seasoning' and so 'source') is a flavoring fermented paste made ​​from soybeans and / or cereal and sea salt. For centuries it was considered a healing food in China and Japan.
 
In the development of a lightweight or light miso, soy is inoculated with a culture or ferment and incubated for seventy-two hours. The culture prepared to produce miso is called kōji (麹), and is a mixture of wheat or rice to ferment kōji-kin (麹 菌, fungal species currently associated with Aspergillus oryzae), or else with shoyu-kōji-kin (醤 油 麹 菌, Aspergillus sojae).
Inspiration.
The colors.
The most famous commitments are fermented for a long time thus obtaining:

Shiromiso, le white miso: fermentation lasts about a year and turns out to be the mildest flavor.

Akamiso, le red miso: fermentation takes about two years to have a stronger flavor than white.

Kuromiso, which is the black miso: fermentation takes about three years and its taste is intense.

Hatchomiso is the variety most concentrated and protein by not carrying any added grain (rice, wheat or barley). The white miso, red or black are used to flavor sushi especially during the winter as well that his sushi is fresh receives a warm tone to the palate.
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Para Todo Hay Fans 2013
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www.paratodohayfans.com

Design Director
- Guillermo Castellanos
Art Direction / Graphic Design
- Moisés Guillén