Hatcho Miso is a fermented soybean paste made by steaming soybeans mixed with koji and sea salt and allowing them to sit in cedar vats for 18 months to 2 years. During fermentation, the complex proteins, oils and carbohydrates of grains and soybeans are broken down into more readily digestible amino acids, fatty acids and simple sugars. This miso is naturally fermented in cedar kegs, making them a traditional Japanese food. They also contain living enzymes.
Depending on the time fermented and the grain used, the taste can vary from light and sweet to dark and rich, with each miso having a different flavour and use. Our misos contain living enzymes, which aids digestion and provides a nutritious balance of natural carbohydrates, protein, essential oils, vitamins and minerals.
Source: Japan
INGREDIENTS: Whole soybean, water, sea salt, roasted barley flour, Koji seed.
WARNING: Always check with manufacturer for allergy concerns.
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