This is Hatcho miso prepared with organically grown soybeans and “Shimamasu” blue sea salt.
Soy beans and salt are the only ingredients used. They are mixed in a wooden barrel and fermented naturally with cone-shaped stacked river stones as weights, under the guidance of experienced craftsmen. It is then aged for at least two years in natural fermentation.
It is characterized by its richness in intense umami, with a slight acidity and an astringent taste.
This miso is ideal not only for miso soup, but also for enhancing the flavor of various dishes.
Soy, salt.
Nutritional Values per 100 g
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