Maruya Hatcho miso is the oldest existing Hatcho miso maker in Japan. Hatcho miso draws it name 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 steamed and then mashed. This then dusted with Koji. Around 6 tons of soybean mash is then mixed into large wooden vats, with pure sea salt and natural spring water. Most of the vats in use at Maruya Hatcho miso are over 100 years old. The vat is then sealed with a lid, and up to 4 tons of river stones are placed on top.

This item is imported refrigerated, stored refrigerated, and transported refrigerated.

Care: Keep refrigerated

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