brand	Kakukyuu
kinds	Udon
number of products	1
product shape	dried noodles
flavor	miso, miso shop
package weight	980 grams
number of units	1.00 1

Expiration date: 5 months from date of manufacture June 14, 2023 [Okazaki Specialty] Miso simmered udon made with Hatcho miso from Kakukyu, a long-established Hatcho miso store.
Since our founding in 1645 (Shoho 2nd year), we have been making Hatcho miso using the same manufacturing method. Hatcho miso is made from only soybeans and salt in large wooden barrels, and natural river rocks are piled up like mountains by craftsmen as weights. Two winters (2 years or more) are matured with natural brewing. The taste is characterized by a rich flavor that condenses the umami of soybeans and a unique flavor with a little sourness and astringency.
Noodles are thin noodles type dried noodles with reduced salt content so that they can be cooked without pre-boiling. Even with thin noodles, you can enjoy a firm texture by using dried noodles. Nagoya's miso-nikomi udon is characterized by its hard noodles, but even those who don't like hard noodles can enjoy it.
Easy cooking with one pot! Kakukyu Hatcho Miso Nikomi Udon Set allows you to enjoy the authentic taste even at home. You can add your favorite ingredients to make it even more delicious.
Contents: 840g (80g of noodles x 6 bundles, 60g of soup x 6)
Storage method: Avoid direct sunlight and store at room temperature

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brand	Kakukyuu
product size	22.4 x 31 x 2.2cm; 980g
Product type	dried noodles
Maker	Kakukyuu
Use scene	Admin_day
Product weight	980 grams

The beginning of Kakukyu Hatcho miso

Kakukyu was founded in the early Edo period, but its history dates 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.

The first Kyuemon learned how to make miso at a temple, and after several generations, he moved to Haccho Village (now Haccho-cho, Okazaki City, Aichi Prefecture), which is about 870m 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.

Naturally brewed Hatcho miso grown in Hatcho village The upper reaches of the Yahagi River, which flows near Hatcho Village (currently Hatchomachi, Okazaki City), where Hatcho Miso is cultivated, are granite, and the water that flows from there is pure and abundant. bottom. Even now, we continue to preserve the traditional manufacturing method from the early Edo period, using only soybeans and salt as ingredients, and preserving natural brewing.	Masonry made by craftsmanship Stones are piled up in a conical shape by craftsmen on top of the preparation tub. Hatcho miso is slowly aged in the natural climate of Hatchomachi without adjusting the temperature, creating a deep flavor that can only be produced here. Natural brewing takes a long time to mature, but by going through two summers and two winters, a deep flavor is born.	Purveyor to the Imperial Household Agency Kakukyu Hatcho Miso was officially approved as a purveyor on December 28, 1901. In 1954, the system of purveyor to the Imperial Household Agency (Imperial Household Agency) was abolished, but it is a great honor to receive permission from the Imperial Household Ministry, and it is still one of the driving forces for producing good products. There is no doubt that it is.

Kakukyu's Haccho miso that protects traditional manufacturing methods

Kakukyu Hatcho miso is made using traditional methods that have remained unchanged for over 370 years since the Edo period.

Kakukyu's Hatcho miso is made from only soybeans and salt in large wooden barrels. After two summers and two winters (more than two years), it is matured with natural brewing.

The taste is characterized by a rich flavor that condenses the umami of soybeans and a unique flavor with a little sourness and astringency.

Hatcho Miso Kakukyu's original Kakukyu original "Haccho Miso Nikomi Udon" is made from a traditional Hatcho miso base.

Kakukyu Original “Haccho Miso Nikomi Udon” set contents

This is Hatcho miso simmered udon, a Kakukyu original from Hatcho miso brewery. Easy cooking with one pot! You can enjoy authentic miso stewed udon at home.

◆Tsuyu: Kakukyu's Haccho miso-based miso simmered sauce has a rich taste and a rich finish. It's rich, but it's a soup that you want to drink until the end.

◆Noodles: Since its founding in 1885, Mr. Kimigayo, who specializes in dried noodles, has been making udon exclusively for Haccho Miso Nikomi Udon. It is characterized by its smooth texture and firm texture, and goes well with miso stewed soup.

◆miso Nikomi Sticker・・・Original sticker is included.