Regal status: Hatcho miso is kept in a barrel over two summers and two winters in the Maruya Hatcho Miso factory in Okazaki, Aichi Prefecture.- Yomiuri Shimbun/ANN
Hatcho miso is produced using an age-old method that imbues it with a special colour and flavour.
MISO tastes different depending on who makes it and where it’s made, as the production method differs by region. One of them, hatcho miso, is known for its reddish hue and rich flavour – characteristics that have earned it regal status in the miso world.
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