brand	Hatcho miso
product shape	paste
number of units	300 grams
number of products	1
Package information	bag
flavor	miso
Product weight	300 grams
package weight	0.32 kilograms

✅【Domestic soybeans】Haccho miso is made from 100% soybeans and does not use rice. This miso produced in Aichi Prefecture has a dark reddish brown color, moderate acidity, strong umami, and a unique flavor not found in other miso, such as bitterness and astringency. Miso from other production areas is made from rice (or barley), soybeans and salt as the main ingredients, but it is characterized by being made only from soybeans and salt.
✅ [Long-term storage] There is an expiration date of 3 years from the date of manufacture, and since it is in an aluminum bag, it can be stored for a long time.
✅ [Flavor doesn't fly even when simmered] Perfect for miso soup and stewed dishes. It has a strong taste, so it goes well with vegetables, tofu, and other foods with a lot of water.[Very suitable for Japanese food] It is perfect for various Japanese dishes, such as mushroom mushroom red soup, mackerel boiled in Haccho miso, and miso hot pot. You can use it more widely.
✅ [Product Specifications] <Contents> 300g <Expiration date> 3 years from the date of manufacture <Ingredients> Soy (domestic), salt : 19.6g Fat: 10.2g Carbohydrate: 17.9g Salt equivalent: 10.7g

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brand	Hatcho miso
packing size	16.9 x 13.2 x 3.2cm; 300g
Product type	paste
Container type	bag
Product weight	300 grams

The beginning of Hatcho miso

• Our company Kakukyu was founded in the early Edo period, but its history goes back to the Sengoku period. Hayakawa Shinrokuro Katsuhisa, an ancestor of the Hayakawa family who was a vassal of Imagawa Yoshimoto, visited the temple in Okazaki after Imagawa was defeated in the Battle of Okehazama in 1560. He quit being a samurai and changed his name to Kyuemon. Kyuemon learned how to make miso at a temple, and after several generations he moved to Haccho Village (currently Hatcho-cho, Okazaki City, Aichi Prefecture), about 870 meters west of Okazaki Castle, where Ieyasu Tokugawa was born. In 1645, he started making miso as a business. And the miso made by Kyuemon came to be called "Haccho miso", derived from the name of the place.

Haccho miso domestic soybean silver bag 300g

Hatcho miso is made from only soybeans and salt in a large wooden vat, and natural river rocks are piled up like a mountain by craftsmen as a weight. Two summers and two winters (2 years or more) are naturally brewed. The taste is characterized by a rich flavor that condenses the umami of soybeans and a unique flavor with a little sourness and astringency.

Manufactured by skilled craftsmen

Hatcho Miso's masonry is similar to Nozurazumi, which is one of the methods of building stone walls for castles, where natural stones are combined and piled up. It is not. Okazaki is the hometown of Tokugawa Ieyasu and is home to Okazaki Castle, and is also known as the City of Stone. Such an environment may have produced the masonry of Hatcho miso. It takes more than two years to make Haccho miso, but it takes more than ten years of training to build up the miso without collapsing during this period. It is exactly the craftsmanship that only skilled craftsmen can do. Most of the weights used are natural river rocks that were once brought in from the upstream of the Yahagi River, and have been carefully used for hundreds of years.

Stick to natural brewing

Haccho miso prepared in wooden barrels is allowed to ripen for two summers and two winters (more than two years) in the climate of Hatcho-cho (former Hatcho-mura).

In recent years, it has become possible to make miso in as little as a few months using a method called “sokujo,” in which the miso is put into stainless steel tanks and artificially heated to hasten the ripening process. However, at our company Kakukyu, we have preserved the traditional manufacturing method from the early Edo period, and continue to preserve the wooden barrel and natural brewing. Natural brewing takes a long time to fully ripen, but by going through two summers and two winters, a deep flavor is born.

Trivia about miso

About 80% of the miso in Japan is rice miso, while the three prefectures of the Tokai region (Aichi, Gifu, and Mie), including Aichi, have been producing soybean miso and salt since ancient times. increase. Soybean miso is a miso with almost no sweetness, but it is characterized by the umami derived from soybeans. In addition, it is often said that miso soup should not be boiled, but this is true for miso that tends to lose its aroma when heated, such as rice miso and barley miso, which are characterized by their aroma. is. Soybean miso is characterized by its umami, which is resistant to heat, so it does not lose its deliciousness even when simmered. Therefore, it is used for miso stewed udon, doteni, miso oden, etc.