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.
In preparation, Kelp Mizushio can:
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.
Kelp Mizushio is based on three core ingredients.
Water: In order to get the maximum umami from kombu, it is essential to use water that is alkaline, and water that can penetrate rapidly and deeply into the food. We use pure spring water from the Kansai (western) region of Japan. This water is then treated to ensure that it forms very small molecular clusters. This ensures that the water molecules actually carry the kombu umami into the food, rather than sitting on the surface of the food being prepared, creating an even umami texture and depth.
Salt: Moshio is the name given to salt made using a traditional process in Japan. Various kelps and seaweeds, after being soaked in salt water, are then burnt. The ashes are then again soaked in salt water, and then natural evaporation takes place. The ensuing salt is then collected. This produces a very rich, deep flavored salt. While there are several locations in Japan that make salt using this traditional method, moshio salt from Tsushima is widely regarded as producing the highest quality, and this is what we use in our professional level Gen Mizushio.
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.
