[Product of Japan] Mutenka Hatcho Miso - 10.05 Ounce

Situated in the heart of the Mikawa district of Aichi prefecture (approximately 60km east of Nagoya city), Maruya Hatcho miso, the oldest existing Hatcho miso maker in Japan, draws its name from its proximity to the seat of power of Japan's first Shogun, Ieyasu Tokugawa. Maruya Hatcho miso is made according to strictly traditional measures, with pure soybeans being steamed and then mashed, before being dusted with Koji. Around 6 tons of this soybean mash is then mixed into large wooden vats, along with pure sea salt and natural spring water. Finally, the vats are sealed with lids, and up to 4 tons of river stones (weights) are placed on top.

Applying traditional methods used since the start of their company in 1337, Maruya Hatcho Miso aims to preserve the traditional taste and culture of their miso. They first steam local soybeans, pack them into baseball-sized clumps, then dust them with koji, a type of rice culture to start the fermentation process, and leave it for four days. The mixture is then mixed with water and salt, and carefully packed in huge cedar barrels; workers will then flatten and press the mixture by foot to remove air bubbles. Finally, heavy river stones are arranged into pyramids on top of the lids of the barrels, and the miso is left to ferment for a little over 2 years.

Maruya Hatcho Miso is a traditional Mame Miso, made with 100% local soybeans (no grains), resulting in a robust, intense, and umami-packed flavor, that is less sweet than conventional miso. This traditional Naturally-Brewed and Aged Mame Miso can be used to make miso soup, donabe hot pot dishes, or even sauces for noodles, katsu (cutlet), or hamburg steak. Established in 1337, Maruya Hatcho Miso has a long history of traditions and stories imbued into their artisanal miso. Based in Hatcho-machi (formerly known as Hacho Village and named accordingly since it was located a distance of 8-cho or "ha-cho" from Okazaki Castle), Maruya was located near major transportation routes, allowing them to distribute their high-quality miso throughout the region.

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