Sanchi Hatcho (Pure Soya) Miso is a rich and dark savoury tasting miso that is made from soya beans without a cereal grain. It has a distinctive taste that is ideal for both traditional North East Asian recipes and everyday cooking.
Hatcho Miso is aged for 3 years in cedar wood kegs, piled high with rocks, creating the heartiest of all the misos.
- Suitable for everyday cooking.
- Very concentrated & economical to use.
- Produced by live enzymatic fermentation.
- Contains an abundance of easily assimilable wholefood nutrition.
Hatcho Miso is recognised as one of the most famous types of miso in Japan and has a much higher protein content than either barley or long-aged brown Rice miso. It also has considerably less salt than other long-aged misos, making it the ideal choice for those on a low-sodium diet.
Great as a rich seasoning base for soups, stews, casseroles, dips, spreads, and sauces.
Ingredients
Soya Beans (54%), Water, Natural Lake Salt, Kosen (Roasted Barley Flour), Koji Spores (Aspergillus Oryzae)
