[Traditional Artisanal Dark Miso for Japanese Cuisine] - 10.05 Ounce

Maruya Hatcho miso, the oldest existing Hatcho miso maker in Japan, is situated in the heart of the Mikawa district of Aichi prefecture, approximately 60km east of Nagoya city. Its name is derived 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. Pure soybeans are first steamed and then mashed, after which they are 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.

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. It can be used to make miso soup, donabe hot pot dishes, or even sauces for noodles, katsu (cutlet), or hamburg steak.

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.

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 for the distribution of their unique miso throughout Japan.

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