Condiment
Hatcho Miso
S tier
Hatcho miso is the dark, firm, almost chocolate-soy paste of Okazaki: soybeans and salt, long-aged, little or no rice. It is dense, bitter-savoury, and not a soup miso unless you know what you are doing. A smear on oden or a rich stew. White miso is the opposite leaf. The name is a place and a method, not just "very red."
Track this ingredient
Unit
Characteristics
Preparations
OdenRich StewSmear
Traits
All SoyBitter SavouryChocolate SoyFirmLong AgeNot Soup DefaultOkazakiPlace Name
History
JP
Hatcho, Okazaki, aged soybean miso in cedar vats as a Tokugawa favourite.
JP
Hatcho miso was bottled as a named Aichi speciality.
Chefs used hatcho for depth where red miso was not dark enough.