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Premium Hatcho miso paste
  • Premium Hatcho miso paste

Premium Hatcho miso paste

Premium Hatcho miso paste

Réference : NISMHMB

€11.60
Tax included

The ingredients are very simple and natural: soy beans, salt, roasted barley and water.

Quantity
Available

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Provided with real know-how, the Maruya Master Crafstmen mix the different ingredients in barrels and cover them up with stones to press them down. These stones weigh 5 tons in total !
The preparation begins in winter, and after 2 summers and 2 winters, or, in other words 2 to 3 and a half years of fermentation, we finally obtain Hatcho Miso, a very firm, brownish paste.
During the fermentation period, the miso ferments naturally without any human interference. The Master Craftsmen rely totally on nature : such is the tradition ! Its intense nose with a hint of cocoa, malt, coffee, will surprise you.

Our perfect combination : This miso is traditionally used to make very strong dashi stocks. In western cuisine it is perfect for aromatic, tasty, strong stock bases to make sauces (fishes, game, stewed or simmered meats) or season stocks (pot au feu, blanquettes, pôtées, stews).
Once opened keep miso in the refrigerator. A white yeast could appear on the surface of miso. It is totally inoffensive. Remove it as soon as it appears and use your miso. (Small white specks that you can find in your miso are amino-acids and perfectly edible).

NISMHMB
Origin
Aichi, Japan
Type
Red Miso
Weight
400 g net
Packaging
box
Ingredients
soy beans, water, salt, powdered roasted barley, kôji yeast
Storage
keep refrigerated
Allergenic(s)
barley
soya
Nutritional values
Per 100 g : energy 204 kcal (866 kJ) ; fat 2,2g, of which saturates 0,38g ; carbohydrate 24,4g, of which sugars 0,5g ; protein 21,9g ; salt 11,687g.
Utilisation
Chocolate
Cooking
Ice Cream
Pastry
MARUYA HATCHO MISO

Maruya Hatcho Miso is specialized in making miso since the 14th century (1337)! During the war period of Japan, from 1467 to 1615, this miso was served to the soldiers of Shogun (Lord) Leyasu TOKUGAWA.

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