
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.

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!

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!