Hatcho Miso
Unpasteurised
Unpasteurised soybean miso with an earthy, robust taste. A little brings depth to soups and stews.
Origin and craft
Made by Maruya Hatcho Miso in Okazaki. It matures through two summers and two winters in large cedar vats, pressed beneath carefully stacked stones.
How to use
Dissolve one teaspoon in a little hot water or stock and add at the end of cooking. Use one teaspoon per 300 ml of soup. Leave to stand for 1–2 minutes.
Ingredients & allergens
Whole SOYBEANS* 58.4%, water 29.9%, salt 10.8%, roasted SOYBEAN flour* 0.9%, Aspergillus oryzae enzyme < 0.01%. *Organic.
Allergens: Soy.
Origin & storage
Japan. Store in a dry, cool and dark place. Refrigerate after opening.
Always check the label on the pack for the latest product information.
