Sanchi - Hatcho Miso, 345g

Quick Description

Sanchi Hatcho Miso is a pure Japanese soybean paste with a rich, distinctive savoury taste. Rich in protein and low in sodium, and great for cooking.

Key Information

• Japanese soybean paste
• Aged for 3 years in cedar wood kegs
• Rich and dark taste
• Higher in protein than other miso
• Low in sodium

Product Overview

If you are a miso lover and looking for high-quality miso, try Sanchi’s Hatcho Miso Japanese soybean paste. Hatcho is one of the most famous types of miso in Japan. With rich flavour and versatile use, it’s great for both Northeast Asian recipes and everyday cooking.

Sanchi’s Hatcho Miso is made from soya beans without a cereal grain. They’re prepared following an ancient process called live enzymatic fermentation, ageing the beans in pressurised cedar wood kegs. This three-year process gives Sanchi’s Hatcho Miso its unique hearty taste, perfect for long cooking.

Hatcho Miso has a distinctively rich and savoury taste. Made from pure soy and 100% vegan, this miso is much higher in protein than barley or long-aged brown rice miso.

It also contains considerably less salt than other long-aged misos - great for a low sodium diet. Use as a rich seasoning base for soups, stews, casseroles, dips, spreads and sauces.

Ingredients

Soya Beans (54%), Water, Natural Lake Salt, Kosen (Roasted Barley Flour), Koji Spores (Aspergillus Oryzae)
Allergens: Soy, Wheat (Barley)

Frequently Asked Questions

What is Hatcho Miso paste?

Hatcho Miso is the most famous type of miso in Japan, traditionally made of 100% soybeans with no grains added. But it’s not widely produced. The name Hatcho Miso means “eight blocks from Okazaki Castle”; the small village where it was initially produced 800 years ago was about 870 meters from Okazaki Castle.

Hatcho has a darker, more reddish-brown colour than miso made with rice. Compared to other kinds of miso, the taste is less sweet and more intense, with a bold, umami flavour.