4 kg

2 years fermented black thick miso paste made from almost 100% soybeans. The long fermentation time of over 2 years produces its dark color and thick, pasty consistency. It has notes of chocolate and olives. It gives stews and sauces a dark, strong note with lots of umami. The brave even combine them with chocolate in dessert.

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500 g

Extra long matured miso paste by adding Dashi (Japanese basic stock) and Mirin (cooking wine) diluted to a sauce. Practical for seasoning dishes. The taste of this somewhat sweet sauce has notes of pumpernickel. A nice refreshing combination are citrus sauces or purees or citrus zest strips.

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1 kg

Very strong miso paste, spicy due to the added allspice. Small pieces of sardines deepen the taste and make this miso paste a very complex blend of spices with lots of umami.

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80 g

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50 g

For this powder, fermented black thick miso paste made from almost 100% soybeans was used for 2 years. The long fermentation time of the Hatcho Miso of over 2 years produces a dark color and notes of cocoa and olives. The black hatcho miso powder can be used as a spice by itself or in a spice blend. Combined with fat, crumbles or balls can be formed and roasted.

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