Hatcho Miso is one of Japan’s rarest miso varieties, representing just 0.2% of all miso production. Made exclusively from Mikawa soybeans, it is naturally fermented and aged in barrels for two years, following a traditional 17th-century process.

The soybeans are steamed and refined into a fine powder in large wooden barrels with rocks, preserving the full depth of flavour.

This premium Hatcho miso powder delivers a deep, rich umami flavour unmatched by other miso types. Its complex, slightly sweet and savoury profile makes it versatile in both savoury and creative culinary applications.

Naturally gluten-free, it's perfect for soups, stews, dressings, or as a seasoning alternative to salt, it also pairs beautifully with dairy products and olive oil.

How to Use

• Soups & stews: Stir into miso soup, vegetable broth, or hearty stews for a rich umami boost
• Seasoning: Sprinkle on roast beef, grilled vegetables, or meats as a salt alternative
• Dressings & sauces: Mix with olive oil, vinegar, or yoghurt for a savoury, umami-rich dressing
• Finishing touch: Add a pinch to pasta, mashed potatoes, or risotto for extra depth
• Creative pairings: Combine with butter, cream, or cheese to enhance sauces or spreads
• Marinades: Mix with soy sauce, honey, or mirin for marinating tofu, meats, or vegetables

Available in 200g

Store in a cool dry place away from direct sunlight and reseal bag well after use.