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, the 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 ! ( See pdf file attached)
Its intense nose with a hint of cocoa will surprise you.
This miso is traditionaly used to make very strong dashi stock.
In western cuisine it is perfect for aromatic, tasty, strong stock bases, to make sauces (fish, game, stewed or simmered meats) or season stocks (pot au feu, blanquettes, pôtées…).
Once opened keep miso in the refrigerator. A white yeast could appear on the surface of miso. It is totally inoffensive. Remove it as soon as it appears and use your miso. Small white specks that you can find in your miso are amino-acids and perfectly edible.
