Kakukyu Hatcho Miso is a premium, artisanal miso paste, crafted from premium soybeans and salt. Aged through a natural fermentation process for 2 years, this dark and velvety miso carries the unmistakable umami essence that Japanese cuisine is celebrated for. Handed down through generations, the tradition of creating Hatcho Miso has been refined and perfected over 300 years. At Kakukyu, this legacy lives on as skilled artisans meticulously oversee the fermentation process in carefully controlled cedarwood barrels. The result is a deep, full bodied flavour profile that adds depth and richness to a wide variety of dishes. Hatcho miso can be used to make traditional miso soup but also as a seasoning for strews, meat and fish sauces to intensify the flavour.
Available in 300g
Store in a cool dry place away from direct sunlight and reseal bag well after use.