Miso-damari
Japanese: 味噌溜まり
The liquid that naturally seeps out during miso aging. With a flavor between miso and soy sauce, a small amount adds deep umami.
Miso-damari is the liquid that naturally separates and rises to the top during miso aging. Concentrated with miso's amino acids and sugars, it has intense umami similar to soy sauce but with miso's mellowness. Said to be the origin of tamari soy sauce, it represents the historical connection between miso and soy sauce. Scarce and precious, it has been treasured as a finishing seasoning—a few drops on sashimi or in simmered dishes to tighten flavors. Miso-damari occupies a position between miso and soy sauce, speaking to their historical connection. In medieval Japan, tamari liquid from miso production began to be used as seasoning, eventually leading to independent soy sauce brewing.