Made from soya beans without a cereal grain, the ancient process (which is the one used by Sanchi) includes a full 2 year ageing in cedarwood kegs, with a huge pile of rock on top to create pressure. Hatcho Miso is the most savoury tasting miso and especially suitable for long cooking.
As a rich seasoning base for soups, stews, casseroles, dips, spreads and sauces..
- Very concentrated and economical to use
- Produced by live enzymatic fermentation
- Contains and abundance of easily assimilable wholefood nutrition