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"Hatcho miso” is a type of miso that only represents 0.2% of Japan’s miso production. It is made from Mikawa soybeans that are naturally fermented and aged in barrrels for 2 years. They are then processed following a traditional method from the 17th century, that uses steam to cook the soybeans before refining them into a powder in large wood barrels and rocks.
Hatcho miso powder has a deeper umami flavour than other miso products and goes well with dairy products, olive oil and can also be used as a seasoning in soups or stews or instrad of salt on roast beef. This product is also gluten-free.
Available in 200g
Store in a cool dry place away from direct sunlight and reseal bag well after use.
