Hatcho Miso is a traditional Mame Miso, made with soybeans (no grains), resulting in a robust, intense, and umami-packed flavor, that is less sweet than conventional miso. Use it to make miso soup, donabe hot pot dishes, or even sauces for noodles, katsu (cutlet), or hamburg steak.
Tabu Hatcho Miso – 300g
R276.00
Hatcho Miso is a 3 year fermented miso, with a stronger taste than Mugi and Genmai miso witch is 2 year fermented. It is best suited for colder months.
It is one of the world’s most delicious, versatile, and medicinal foods. This ancient Far Eastern staple began appearing on natural food store shelves in the West about 30 years ago and has established itself as an essential ingredient in the natural cuisine. It is no wonder that miso has become popular among health-conscious.
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Also known as Mugi Miso, it is the traditional miso of rural Japan. This superb miso is made by traditional methods and is fully aged in cedarwood kegs for 1 to 2 years. It adds a rich flavour and concentrated goodness to sauces, baked dishes, soups and beans. It also makes an outstanding miso soup.
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