[Product of Japan] Traditional Artisanal Dark Mutenka Hatcho Miso - 10.05 Ounce

Maruya Hatcho Miso: Preserving the Traditions of Japan's Oldest Miso Maker

Situated in the heart of the Mikawa district in Aichi prefecture, approximately 60km east of Nagoya city, Maruya Hatcho Miso is the oldest existing Hatcho miso maker in Japan. The name "Hatcho" miso is derived from its proximity to the seat of power of Japan's first Shogun, Ieyasu Tokugawa.

Maruya Hatcho Miso is crafted using strictly traditional methods, with a commitment to preserving the authentic taste and cultural legacy of this artisanal product. First, local soybeans are steamed and mashed, then dusted with Koji, a type of rice culture that initiates the fermentation process. Around 6 tons of this soybean mash is then mixed with pure sea salt and natural spring water, before being carefully packed into large wooden vats. Finally, the vats are sealed with lids, and up to 4 tons of river stones are placed on top as weights.

The miso is left to ferment for a little over 2 years, during which time the enzymes and microorganisms work their magic, transforming the ingredients into a robust, intense, and umami-packed flavor. This traditional Mame Miso, made with 100% local soybeans and no grains, results in a flavor that is less sweet than conventional miso.

Established in 1337, Maruya Hatcho Miso has a long and storied history, with traditions and techniques that have been passed down through generations. The company was originally located in Hatcho-machi (formerly known as Hacho Village), situated near major transportation routes, which facilitated the distribution of their artisanal miso.

Applying the same traditional methods used since the start of their company, Maruya Hatcho Miso aims to preserve the authentic taste and cultural heritage of their miso. The process begins with steaming local soybeans, which are then packed into baseball-sized clumps and dusted with Koji. After four days, the mixture is combined with water and salt, then carefully packed into the huge cedar barrels. Workers meticulously flatten and press the mixture by foot to remove any air bubbles.

The final step involves arranging heavy river stones into pyramids on top of the barrel lids, ensuring that the miso is left to ferment under the weight and pressure of the stones. This slow, natural fermentation process allows the flavors to develop and deepen over the course of more than 2 years.

The result is a traditional Mame Miso with a robust, intense, and umami-packed flavor, which can be used to make a variety of traditional Japanese dishes, from miso soup to donabe hot pot dishes, as well as sauces for noodles, cutlet, or hamburg steak. By preserving the time-honored techniques and artisanal approach, Maruya Hatcho Miso continues to uphold the rich cultural heritage of miso-making in Japan.

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