Revered for centuries as the most famous miso in Japan and celebrated as the miso supplied to the Emperor of Japan for over one hundred years, this pure soya bean miso is a powerhouse of concentrated nutrition, with twice as much protein than either long aged Brown Rice or Barley Miso. It is produced by miso craftmen of five centuries, using large seasoned cedarwood kegs to fully mature for up to 3 years. As a result, Hatcho miso is also considered the most effective.
Dark and rich, this miso has a distinctive taste that can add an interesting new flavour to everyday cooking, especially soups, sauces and condiments.
Use instead of salt to enrich the flavour of soups, stews, beans, sauces and spreads. One teaspoon of Hatcho Miso will season about one cup of liquid. Dilute in a little cooking liquid then add towards the end of cooking. Avoid lengthy boiling to preserve the enzymatic properties of this unpasteurised miso.
Ingredients:
Cultured whole soya beans* (65%), water, sea salt, roasted barley flour*. *organically grown
Nutritional Information
| Typical values | g per 100g |
|---|---|
| Energy kJ: | 1028 |
| Energy kCal: | 246 |
| Fat: | 12 |
| of which saturates: | 2.1 |
| Carbohydrate: | 7.3 |
| of which sugars: | 0.8 |
| Protein: | 23 |
| Salt: | 8.8 |
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