MIS002
ORGANIC HATCHO MISO, UNPASTEURIZED (belly band)
・Free from gluten, ｍade of 100% soybean koji
・Unpasteurized miso
・Very authentic “Hatcho miso” made in Hatcho town of Okazaki city
・Unchanged method and recipe for hundreds of years
・Fermented for at least two years in cedar vat with stone pyramid on top
"Since the Edo period, we have been rooted in Hatcho Town. Our traditional process, which has remained unchanged, involves fermenting miso for at least two years with stones piled on top in wooden kegs. We proudly promise that our miso is genuine Hatcho Miso."
Shintaro Asai
ORGANIC HATCHO MISO, UNPASTEURIZED (belly band)
・Free from gluten, ｍade of 100% soybean koji
・Unpasteurized miso
・Very authentic “Hatcho miso” made in Hatcho town of Okazaki city
・Unchanged method and recipe for hundreds of years
・Fermented for at least two years in cedar vat with stone pyramid on top
"Since the Edo period, we have been rooted in Hatcho Town. Our traditional process, which has remained unchanged, involves fermenting miso for at least two years with stones piled on top in wooden kegs. We proudly promise that our miso is genuine Hatcho Miso."
Shintaro Asai
Keywords
Available Packagings
10KG /KEG
400G X 6 X 8 /CTN
300G CUP X 8 X 5 /CTN
How to Use
For Miso Soup: Bring two cups of water with vegetable soup stock to boil. Add your choice of vegetables and/or cut wakame and simmer for a few mins. Then dilute 2 tsps of Miso. Don't keep boiling, it would lose fresh miso aroma. Enjoy it while it is hot.
Recipes
Youtube
Specification sheet
Product of
Japan
Ingredients
Organic whole soybeans, Water, Salt, Organic roasted soybeans flour, Koji spores (Aspergillus oryzae) [Processing aid]
Shelf life
24 months