• Common Product Name: Organic Hatcho Miso（有機八丁味噌） See our guide to miso styles.
• Volume: 300g (10.6 oz) — approx. 20 cups of miso soup
• Ingredients: Organic soybeans (Mikawa, Aichi), salt — no additives, no pesticides or chemical fertilizers
• Allergens: Contains soy. Gluten-free. Non-GMO.
• Best Before: 18 months from production date (unopened)
• Storage: Room temperature unopened; refrigerate after opening and consume promptly. See our full storage guide.
• Producer: Maruya Hatcho Miso Co., Ltd.（株式会社まるや八丁味噌, est. 1337）
• Producer Location: Okazaki City, Aichi Prefecture

Founded in 1337 in Hatcho-machi — exactly eight chō from Okazaki Castle — Maruya has carried the same craft forward for nearly seven centuries. This organic version is the pinnacle of that tradition: the same two-year stone-weighted fermentation, the same three-ton river-stone pyramids stacked by hand, but using certified organic soybeans grown without pesticides or chemical fertilizers. In a world of shortcuts, it is the deliberate opposite.

Deeper and more complex than standard Hatcho miso. The organic soybeans bring a cleaner, rounder sweetness to the fermentation, with less of the mineral sharpness of conventional varieties. Dark, dense, and intensely savory — closer to aged chocolate or fine balsamic than to anything you would call “soup paste” — and notably less salty, more concentrated in pure umami.

Dissolve a small spoonful into hot dashi for an extraordinary miso soup — one 300g box makes around 20 cups. Use it as a marinade for beef, eggplant, or salmon, or stir a little into stews, gumbo, or ramen broth for hidden depth. Whisk with butter as a finishing sauce for grilled meats, or — for the adventurous — spread it thinly on dark bread with a sliver of aged cheese. A little goes a long way.