MARUYA HATCHO MISO「MISO SAUCE」
MARUYA HATCHO MISO Co.,Ltd.
Naturally Brewed and Additive-Free
“Hatcho” Miso is so named as it was located at a distance of 8-cho, (read ha-cho, or about 870m) west of Okazaki Castle, birthplace of the Shogun, Tokugawa Ieyasu. It is a naturally fermented, additive-free food, said to have been favored by the first Edo Shogun, and health food connoisseur, Tokugawa Ieyasu.
HATCHO MISO MANUFACTURING PROCESS
Hatcho Miso is made from soybeans.
Steamed soybeans are packed into baseball sized clumps and dusted with a starter culture called koji, imperative for the fermentation process, and left for four days. (Original Miso)
The soybean koji, salt and water is then carefully packed into the huge cedar barrels and pressed flat by foot to remove any air bubbles.
The skilled Miso craftsmen then stack piles of heavy stones on top of the lid, one by one.
The Miso is then allowed to age in the huge wooden tubs for over two years to become true Hatcho Miso.
Completion of a Hatcho Miso.
Quick and Easy Maruya Hatcho Miso’s Miso Sauce Recipes
Miso sauce + mayonnaise, Miso sauce + ketchup,
Miso sauce + shichimi spices
Jaja Men Noodles
Maki Sushi Rolls
Miso kushi katsu
Hatcho Miso continues to be produced in the traditional way, providing traditional tastes in a tradition that will be carried on by future generations.
Address : 52 Oukan Dori, Hatcho, Okazaki, Aichi 444-0923 JAPAN
TEL : +81-564-22-0222
FAX : +81-564-23-0172
URL : http://www.8miso.co.jp
E-mail : firstname.lastname@example.org