Maruya Hatcho Miso Co., Ltd.
Hatcho miso has been made using traditional methods since the early Edo period in the town of Hatcho, Okazaki City, Aichi Prefecture, located in central Japan. Hatcho miso is characterized by its rich, concentrated flavor of soybeans, and unique flavor comprising of slight sourness, astringent flavor, and bitterness. This flavored powder is made using the classic method of making powder slowly out of Hatcho miso using hot air in a kneading process. It is easy to use, just sprinkle it on ingredients and meals. You can add a little extra flavor as a final touch on vanilla ice cream, pizza, pasta, or steak. You can also mix it with salt and sprinkle it on fried foods such as tempura, French fries, and karaage (Japanese fried chicken) for a different than usual deliciousness. We also recommend sprinkling it when making cookies and other sweets.
The company continues to make delicious Hatcho miso using traditional techniques such as filling a huge cedar vat with about six tons of miso, stacking three tons of heavy stones in a conical shape by the hands of professionals, and maturing miso over two summers and two winters using only soybeans, salt, and water.