Packaging : 500 gr net doy pack sachet
Ingredients :
hatcho miso (Mikawasoya, water, salt, powdered roasted barley, kôji yeast), sugar, fructose-glucose syrup, mirin, water, sugar cane spirit, salt, yeast extract, bonito dashi extract.
storage : Keep at room temperature and refrigerate after opening
Origin : Aichi, Japan
Allergenic substances: Soy
Maruya Hatcho miso follows ancestral processus of natural fermentation in large cedar barrels for its products (2 meters in diameter).
The ingredients are very simple and natural: soya, salt and water. Provided with real know-how, my Maruya Master Crafstmen mix the different ingredients in these barrels and cover them with stones to press them down. These stones weigh 5 tonnes in total ! The preparation begins in winter, and after 2 summers and 2 winters, in other words 2 to three and a half years of fermentation, we finally obtain Hatcho Miso, a very firm, brownish paste.
During the fermentation period, the miso ferments naturally without any human interference. The Master Craftsmen rely totally on nature : such is the tradition !
Its intense nose with a hint of cocoa will surprise you.
Hatcho miso is the basic ingredient of Daré Miso sauce . Soya protein hydrolysis to the point of amino acid explains the umami richness of this preparation. This sauce is easy to use due to its mildness. 100 % natural ( no additives, preservative, colour).
This sauce is delicious with tonkatsu ( breadcrumbed pork scallops), fried poultry or fish, hot or cold tofu, fondue bourguignonne, simmered miso sauce mackerel, to accompany wok vegetables and white rice or pasta, or, more surprisingly, mixed in mayonnaise.
