Origin Aichi, Japan
Container Plastic box
Usage Thanks to its high umami potential, this thick Hatcho miso adds a strong depth to long-simmered dishes like beef bourguignon or coq au vin. Like other misos, it can be used as a seasoning instead of salt: in a red wine marinade or vinaigrette, for example. Hatcho miso also pairs surprisingly well with chocolate and can be used in baking, for brownies, madeleines, financiers, and more.
Stewed dishes Dessert

Miso

Hatcho miso - Traditional miso matured 18 months 400g

Hatcho miso - Traditional miso matured 18 months 400g
10,30 €
10,30 €
25,75 € kg

Ref. 710

In stock

Description

Hatcho miso is a rare product that represents only 0.2% of miso production in Japan. Produced from 100% soybeans, they are selected and steamed before being refined for 18 months, pressed under several tons of stones, to result in a deep miso rich in umami. This very special miso takes its name from the district where it was produced in the 17th century: “Hatcho” in Aichi.

This miso was fermented for 18 months.

Flavor

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

Conservation

Store at room temperature and away from sunlight. After opening, close tightly and store in the refrigerator (below 10°C). Small white grains of yeast may appear and are not dangerous for consumption.

Ingredients & Allergens
Soybeans (51.7%), water (36.91%), salt (10.86%), roasted barley powder (0.52%), koji (0.01%)

Allergenes : Barley, Soy
Nutritional Values

View full details
Origin Aichi, Japan
Container Plastic box
Usage Thanks to its high umami potential, this thick Hatcho miso adds a strong depth to long-simmered dishes like beef bourguignon or coq au vin. Like other misos, it can be used as a seasoning instead of salt: in a red wine marinade or vinaigrette, for example. Hatcho miso also pairs surprisingly well with chocolate and can be used in baking, for brownies, madeleines, financiers, and more.
Stewed dishes Dessert
Noda Miso
The producer

Noda Miso

For over 80 years, Noda Miso, formerly known as Kuramoto Masuzuka Miso, has produced naturally fermented miso, for more than a year and a half, in cedar wood barrels. The company grows its own koji in a dedicated fermentation room to produce even higher quality miso. The company prides itself on maintaining a certain harmony with nature, respecting the slow symbiosis of foods during fermentation, without speeding up the process. This relationship with nature and the climate is essential in Aichi. In fact, to produce Hatcho Miso, artisans had to adapt to the region’s humidity to succeed. In addition to its commitment to natural fermentation that isn’t sped up with stainless steel tanks or additives like synthetic MSG, two guiding principles shape Noda Miso’s production: dietary education, and local production for local consumption.