Hatcho miso - Traditional miso matured 18 months 400g

Hatcho miso from Aichi Prefecture is made from soybeans alone, pressed under stone weights and aged for at least eighteen months, yielding a dense, deeply savory paste with low moisture and pronounced bitterness. Use it sparingly in braises, glazes, or Nagoya-style miso soup — it holds its character through long cooking.

• Origin—
• Format400g
• Lead timeShips in 1–2 days
• PaymentBank transfer or secure link
• ShippingCold-packed, tracked, EU-wide