愛知県·特産品
Hatcho Miso
With a single taste, you experience a deep richness followed by a subtle astringency and intense umami. Its color is dark and dense, performing exceptionally well in both stews and Dengaku (miso-glazed skewers)—it is a profound miso nurtured by the Mikawa region. It is said that the name Hatcho Miso comes from the fact that it was produced in Hatcho Village, located eight 'cho' (approximately 870 meters) west of Okkanzaki Castle. In Hatcho-cho, Okazaki City, two breweries—Maruya, founded in 1337, and Kakukyu, founded in 1645—still stand side by side across the Old Tokaido road. The tradition involves fermenting only soybeans, salt, and water, allowing it to mature slowly over two summers and two winters (more than two years). With low moisture content, the umami of the soybeans is highly concentrated. It is a flavorful staple that has long supported the food culture of Mikawa.
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