{"product_id":"maruya-hatcho-miso-mikawa-soybeans-300g-gi-certified-2-year-stone-aged-okazaki-aichi-made-in-japan","title":"Maruya Hatcho Miso Mikawa from Aichi, GI-Certified","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eGI-protected (Geographic Indication) Hatcho Miso from Okazaki — made from Mikawa-grown soybeans and salt alone, aged over two summers and two winters under hand-stacked pyramid stone weights\u003c\/li\u003e\n  \u003cli\u003eSoybeans and salt only — no grain koji, no additives, no preservatives: the most ancient miso style in Japan, producing concentrated umami that no other fermented product quite matches\u003c\/li\u003e\n  \u003cli\u003eOne of just two producers globally permitted to use the protected \"Hatcho Miso\" GI designation — an unbroken tradition of over 400 years in Okazaki Castle town\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Hatcho Miso with Mikawa Soybeans (三河産大豆の八丁味噌)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 300g (10.6 oz) — approx. 30 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans (Mikawa \/ Aichi Prefecture, Japan), salt\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. No grain, no alcohol, no additives, no preservatives. Naturally gluten-free.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 18 months from production date\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; refrigerate after opening\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Maruya Hatcho Miso Co., Ltd. (株式会社まるや八丁味噌), Okazaki, Aichi. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Okazaki City, Aichi Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the castle town of Okazaki, Aichi Prefecture — birthplace of Tokugawa Ieyasu, the shogun who unified Japan — Maruya Hatcho Miso has been fermenting the same style of miso for over 400 years. The name \"Hatcho\" comes from the old Tokugawa road: the brewery sits exactly eight cho (roughly 870 meters) from Okazaki Castle. Maruya is one of just two producers legally permitted to use the GI-protected \"Hatcho Miso\" name under Japan's geographic indication system, meaning every batch must be made by hand in Okazaki using methods unchanged since the Edo period — soybeans pressed into large cedar barrels, weighted with hand-stacked river stones in a pyramid formation, then left to ferment naturally through two full cycles of summer heat and winter cold.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHatcho miso is a different experience entirely from milder rice and barley misos. It opens with a bold, earthy intensity — a concentrated savory depth that lingers long on the palate — followed by a subtle bitterness and a faint acidity that signals years of natural fermentation at work. There is nothing sweet here: this is umami in its most elemental form, the kind of flavor that transforms a simple broth into something ancient and complex. A small amount goes a very long way.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRich, darkly flavored Nagoya-style miso soup (tonjiru) with root vegetables and pork; miso katsu — the Nagoya classic of thick tonkatsu glazed with a deep hatcho miso sauce; blended as a bold ramen tare into chicken stock; added in small amounts to stews, braises, and dark sauces to build depth; mixed with sake and mirin into a miso dengaku glaze for grilled eggplant or firm tofu.\u003c\/p\u003e\n\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Maruya Hatcho Miso (まるや八丁味噌)","offers":[{"title":"Default Title","offer_id":48583468450027,"sku":"MARUYA-HATCHO-MIKAWA-300G","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-06-03_214927.png?v=1780491187","url":"https:\/\/cookgood.jp\/products\/maruya-hatcho-miso-mikawa-soybeans-300g-gi-certified-2-year-stone-aged-okazaki-aichi-made-in-japan","provider":"CookGood.JP","version":"1.0","type":"link"}