Hatcho Miso is a type of miso produced in Aichi Prefecture, Japan, distinguished from other miso varieties by its deep reddish-brown color and aroma. This miso is made using only soybeans and salt, distinguishing it from miso from other regions that use rice (or wheat) as their primary ingredients. Known for its flavors of medium acidity, umami, bitterness, and astringency, Hatcho Miso has long been associated with the people of Aichi Prefecture's preference for flavorful foods and has become a condiment in the local cuisine known as "Nagoya Meshi." It is registered as a Geographical Indication (GI) in Japan.
Production Area and Its Importance
Hatcho Miso is produced in Aichi Prefecture, Japan. The region's hot and humid summer climate increases the risk of spoilage during the preparation of koji cultures. To adapt to these environmental conditions and produce miso safely, a production method called "Misodama-Zukuri Seihou" (miso ball production method) was developed. This method dates back more than two centuries to the Tenpo, Koka, and Kaei periods of Japanese history. Hatcho Miso's dark color, flavor, and strong aroma are the result of local artisans' efforts to adapt to the region's humid summers.
About Hatcho Miso ( Geographical Indication Product Information Site )
Production Method
Hatcho Miso production begins with molding large miso balls (greater than 20 mm in diameter and 50 mm long) from steamed soybeans. These balls are then coated with a koji yeast, which is incubated to create a puree. After mixing the puree with salt and water, the puree is placed in barrels with weights, and the miso is matured and aged for at least one year. This maturation process and the miso ball production method used are designed to overcome the environmental challenges in Aichi Prefecture. In the final stage, the product is released to market only after it has been verified that it exhibits Hatcho Miso's distinctive flavor and color.
Culinary Uses
Hatcho Miso reflects Aichi Prefecture's predilection for flavorful foods. This miso has proven itself as a condiment used in the creation of "Nagoya Meshi," the cuisine of the city of Nagoya and its surrounding area in Aichi Prefecture. Nagoya Meshi is known for its aromas produced using soybean miso and tamari soy sauce. Local dishes featuring Hatcho Miso include Miso katsu (fried cutlet with Hatcho miso sauce), Miso oden (a stew in broth flavored with Hatcho miso), Misonikomi (noodle dish), and Miso nabe (hot pot dish).
