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Importer of Japanese artisanal fine foods and ingredients


Hatcho miso - 18 month matured traditional miso 400g


10,30 € tax incl.

Description: Hatcho Miso is a rare product that constitutes only 0.2% of the miso production in Japan. Produced from 100% soybeans, these are selected and steamed before being refined for 18 months, pressed under various tons of rocks, to obtain a deep miso very rich in umami. The name of this specific miso comes from the area it was produced in during the 17th century : Hatcho, Aichi. 

Flavor: Hatcho Miso has an intense flavor, more bitter than other miso varieties with notes of coffee and cocoa. 

Use: Very thick and with a high umami potential, Hatcho Miso brings a strong depth to long simmered dishes like beef bourguignon or coq au vin. Like other miso, it can be used as a seasoning instead of salt: in a red wine marinade or a vinaigrette for example. Hatcho miso also goes surprisingly well with chocolate and can be used in pastries, for brownies, madeleines, financiers, etc.

Ingredients: Soybeans (51,7%), Water (36,91%), Salt (10,86%), roasted barley powder (0,52%), koji (0,01%)

Allergens: Soybean, barley

Preservation: Store at room temperature and away from the sun. After opening, close tightly and store in the refrigerator (under 10°C). Small grains of white yeast may appear and do not constitute a danger to consumption.

Origin: Japan

Shelf life: 720 days

Container: Plastic box

This miso has been fermented for 18 months

For more than 80 years, Noda miso, formerly known as Kuramoto Masuzuka Miso, has been producing naturally fermented miso for more than a year and a half in cedar wood vats. The company also grows its own koji in a dedicated fermentation chamber to produce even better miso. The company makes a point of following a certain harmony with nature, in which they respect the slow symbiosis of ingredients during fermentation, without accelerating the process. This relationship with nature and climate is essential to Aichi. Indeed, with Hatcho Miso already, the craftspeople had to adapt to the humidity of the region to succeed in producing miso. In addition to its interest in natural fermentation, two watchwords underpin the production of Noda Miso: dietary education, and local production for local consumption.

!Événement :

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5 /5

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Anonymous A. published the 23/01/2023 following an order made on 10/01/2023



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Anonymous A. published the 29/11/2022 following an order made on 14/11/2022



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