The ingredients of Hatcho Miso consist of 100% domestically produced soybeans, without the use of rice. The soybeans used are also 100% domestically sourced. It is a miso produced in Aichi Prefecture, known for its dark reddish-brown color and unique flavor profile. It combines moderate acidity, strong umami, and a subtle bitterness that distinguishes it from other types of miso.
Produced using only soybeans and salt.
5. Marukome Kyoto Kaiseki Miso with Dashi, made with Hokkaido Kombu and Yaizu Katsuobushi
Introducing Marukome’s meticulously crafted “Kyokaiseki” Miso, adorned with a luxurious gold label that exudes sophistication. Established in the first year of the Ansei era (1854), this miso is made with carefully aged Shinshu red miso, skillfully balanced with Hokkaido kelp and katsuobushi sourced from Yaizu. This miso soup exemplifies Marukome’s unwavering commitment to the highest miso and broth quality standards.
4. Marukome – Commercial Liquid Miso with Blended Dashi
Introducing Shinshu Marukome Miso’s special “Liquid Miso.” It is a convenient liquid-type miso that requires no dissolving. However, it isn’t easy to dissolve for professional users who use a large amount of miso in cooking. This product is in liquid form, allowing you to prepare delicious miso soup easily. Not only can you enjoy miso soup, but you can also easily create various authentic miso dishes such as hot pot, stir-fry, and miso-based sauces. We have combined Shinshu’s red-style miso with soybean miso for this product.
It comes in a user-friendly PET bottle, making it easy to store in the refrigerator
3. Marukome – Authentic Restaurant-Style Miso with Katsuobushi and Kelp
This is the No.1 product in the miso market. It is a long-selling product celebrating its 30th anniversary (as of 2013). Based on red miso, it is carefully blended with bonito and kelp broth. It is known for its rich flavor and umami and has been loved by everyone for a long time.
2. Live Yeast Cultures! Additive-Free Fresh Miso (White)
Yeast bacteria are alive! It is an additive-free miso with a refreshing taste. We use the pristine water from Saruko no Izumi, one of Japan’s renowned natural springs in the Northern Alps mountain range, as our brewing water.
1. Marukome Koji Bijin Fresh Miso with Added Koji, No Additives
We have used double the amount of koji compared to regular miso (based on our company’s standard ratio) to ensure that you can enjoy the deliciousness of koji every day. It offers a subtle and gentle sweetness, complemented by a deep richness and umami, allowing you to savor its delightful aroma.