A dark brown, artisanal miso paste, Hatcho miso is aged through a natural fermentation process for 2 years in cedarwood barrels. This gives it a rich, umami-loaded flavour profile.
Compared to other miso, Hatcho is less sweet with an intense, bold flavour and plenty of umami. Due to this rich flavour, you only need a small amount in soup, sauce, noodle soup broth, and hot pot broth. If it is too strong, you can combine it with other types of miso.Kakukyu Hatcho Miso have been perfecting miso production for over 300 years. The result of all that knowledge and skill is a delightfully deep, full-bodied miso that can intensify the flavour of any dish. If you're looking for delicious ways to use your hatcho miso paste, have a look through our mouthwatering miso recipes!
Tokugawa Ieyasu, who was the founder and first shōgun of the Tokugawa Shogunate of Japan, which ruled from 1603 until the Meiji Restoration in 1868, favoured hatcho miso. His armies were supplied with the miso because, since it is fermented and has a high salt content, it keeps well over time and it easy to carry to due to its reduced water content.Whilst today we do not need this special miso’s storage capabilities for the same reasons, it does mean it keeps well in the fridge once opened!