Maruya Hatcho Miso is made with natural ingredients only: soybeans, salt, and water. These are packed in huge wooden barrels; stones are then stacked above the miso paste in a conical shape. It requires at least two years to create hatcho miso.

What makes hatcho miso different from other types of miso is the fact that it has the intense umami of soybeans, it is darker in hue, and is tough in terms of texture thanks to the slow and long fermentation process. Although it apparently looks dry, its saltiness is actually milder than normal miso paste.

Instructions

The manufacturer has introduced a recipe for demiglace sauce that is made using their hatcho miso. You can use it as an ingredient to season pasta, hashed beef, and more.

If you wish to try it, prepare the following ingredients: canned diced tomatoes (400g), Maruya Hatcho Miso (40g), mirin sweet sake (2 tbsps), olive oil (1 tbsp), and honey (1 tbsp, if you prefer).

Put oil in a deep pan, add the tomatoes and cook on a medium heat. When it comes to the boil, add the miso paste and mirin. Lightly soften the miso paste with a spatula. Then put the lid on the pan and cook it for 10 minutes on a low heat.

Turn the heat up high, and keep cooking the sauce until its liquid volume is reduced by almost half. Make sure to stir the mixture well while performing this step.

Details

• Net contents: 300g
• Ingredients: Soybean (from Mikawa, Japan), salt
• Nutrition facts (per 100g): Energy 245kcal, protein 20.1g, fat 10.9g, carbohydrate 16.7g, sodium 10.3g
• Potential allergens: Soybean
• Made in Japan