[Product of Japan] Mutenka Hatcho Miso (Traditional Artisanal Dark Miso) 八丁味噌 - 10.05 Ounce

Maruya Hatcho miso is the oldest existing Hatcho miso maker in Japan. Situated in the heart of the Mikawa district of Aichi prefecture (approximately 60km east of Nagoya city), Hatcho miso draws its name from its proximity to the seat of power of Japan’s first Shogun, Ieyasu Tokugawa. Maruya Hatcho miso is made according to strictly traditional measures. Pure soybeans are steamed and then mashed. This then dusted with Koji. Around 6 tons of Maruya Hatcho miso is made according to strictly traditional measures. First, soybeans are steamed and mashed, then dusted with Koji. Around 6 tons of soybean mash is then mixed into large wooden vat, with pure sea salt and natural spring water. Finally, the vat is then sealed with a lid, and up to 4 tons of river stones (weights) are placed on top. Most of the vats in use at.Traditional Naturally-Brewed and Aged Mame Miso Maruya Hatcho Miso is a traditional Mame Miso, made with 100% local 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.Applying traditional methods used since the start of their company in 1337, Maruya Hatcho Miso aims to preserve the traditional taste and culture of their miso.They first steam local soybeans, pack them into baseball-sized clumps, then dust them with koji, a type of rice culture to start the fermentation process, and leave it for four days. The mixture is then mixed with water and salt, then carefully packed in huge cedar barrels; workers will then flatten and press the mixture by foot to remove air bubbles.Finally, heavy river stones are arranged into pyramids on top of the lids of the barrels, and the miso is left to ferment for a little over 2 years.Creating Artisanal Hatcho Miso Since 1337 Established in 1337, Maruya Hatcho Miso has a long history of traditions and stories imbued into their artisanal miso. Based in Hatcho-machi (formerly known as Hacho Village and named accordingly since it was located a distance of 8-cho or "ha-cho" from Okazaki Castle), Maruya was located near major transportation routes