Hatcho miso organic cupTerraSana

Hatcho miso is made from a soybean koji, which closely resembles the koji used for producing shoyu and tamari, along with salt. The spores of the mould culture are directly inoculated onto the soybeans. Initially, balls the size of a child's fist are formed from the cooked soybeans and inoculated with koji spores. A thin layer of koji mould grows on the surface of the balls while lactic acid bacteria penetrate inside. These koji balls are placed in large cedarwood vats with water and salt. Compared to other types, hatcho miso is quite dry, as little water and salt are used in its preparation. As a result, the fermentation process takes longer than other misos, specifically a full two years. The miso in the vats is weighed down with stones to prevent cavity formation with stagnant liquid. Hatcho miso is the most robust, driest miso and, due to its unique composition and maturation, has a rich, almost chocolate-like flavour. It can be used on its own or with other types of miso, making it excellent for all miso soups.

Ingredients
SOYbeans*, water, salt, koji ferment
* = from organic farming

Allergen Information
Contains soy.

Nutritional Values per 100g

Usage
It pairs especially well with peanut butter - this combination makes for a delicious bread spread! Since soybeans are largely made up of protein, hatcho miso has the highest lactic acid content as well as the highest protein content. Koji from soybeans primarily produces protein-replacing enzymes and supports the development of other acid bacteria in addition to lactic acid bacteria. 

Store in a dry, sealed container

Manufacturer
TerraSana
Postbus 70
2450 AB LEIMUIDEN