Description
Hatcho Miso is a traditional Japanese miso paste made from 100% soybeans and naturally fermented for up to three years. Unlike lighter misos that contain rice or barley, Hatcho Miso is dark, dense, and robust in flavor, a result of a time-honored aging process that brings out deep, earthy umami tones with just a touch of bitterness.
Its thick texture and concentrated flavor make it a staple in Japanese cuisine, particularly in hearty miso soups, glazes, marinades, and stews.
Produced using only soybeans, water, salt, and traditional koji culture, this miso contains no additives or preservatives and is naturally gluten-free. Rich in protein and beneficial enzymes, it supports gut health while delivering complex flavor to plant-based dishes, grilled vegetables, broths, or sauces.
Nutrition Table
|
Nutrient |
Amount |
|
Energy |
840 kJ / 200 kcal |
|
Fat |
6.0 g |
|
– of which saturates |
1.1 g |
|
Carbohydrates |
16.0 g |
|
– of which sugars |
6.0 g |
|
Protein |
18.0 g |
|
Salt |
12.0 g |
|
Fiber |
5.0 g |
Hatcho Miso is also valued for its nutritional benefits, it's a source of iron, calcium, and antioxidants, and it's versatility in both traditional and modern culinary creations.
Whether you're preparing a classic miso soup or adding depth to a vegan ramen, this organic Hatcho Miso brings centuries of Japanese culinary tradition to your kitchen.
FAQ
What is Hatcho Miso? A traditional Japanese miso paste made from 100% soybeans and naturally fermented for up to three years. It is dark, dense and robust with deep, earthy umami.
How is Hatcho Miso different from other miso? Unlike lighter misos that contain rice or barley, it is made only from soybeans, giving a darker colour and more concentrated flavour.
How do you use Hatcho Miso? Use it in hearty miso soups, glazes, marinades and stews. It also adds depth to grilled vegetables, broths and sauces.
Is Hatcho Miso gluten-free? Yes, it is naturally gluten-free, made only from soybeans, water, salt and traditional koji culture.
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