The World's Most Ancient Miso Tradition — Now Certified Organic.

Highlights

• Certified organic soybeans and salt only — no additives, no wheat, gluten-free.
• Stone-weighted in cedar barrels for 2 full years: twice the depth of standard miso.

Maruya has been crafting Hatcho Miso since 1337 — nearly 700 years of unbroken tradition.

Details

• Common Product Name: Organic Hatcho Miso（有機八丁味噌）
• Volume: 300g (10.6 oz) — approx. 20 cups of miso soup
• Ingredients: Organic soybeans (Mikawa, Aichi Prefecture), Salt — no additives, no wheat
• Allergens: Contains soy. Gluten-free. Non-GMO.
• Best Before Date: 18 months from production date (unopened)
• Storage: Room temperature unopened. Refrigerate after opening, consume promptly.
• Producer Name: Maruya Hatcho Miso Co., Ltd.（株式会社まるや八丁味噌, Est. 1337）
• Producer Location: Okazaki City, Aichi Prefecture, Japan

Information

• Producer's Story: Founded in 1337 in Hatcho-machi, located exactly eight cho from Okazaki Castle, Maruya Hatcho Miso has carried the same craft forward for nearly 700 years. The organic version represents the pinnacle of that tradition: the same two-year stone-weighted fermentation, the same three-ton river stone pyramids stacked by hand — but now using certified organic soybeans grown without pesticides or chemical fertilizers. In a world of shortcuts, this is the deliberate opposite.
• Tasting Profile: Deeper and more complex than the standard Hatcho Miso. The organic soybeans bring a cleaner, rounder sweetness to the fermentation, with less of the mineral sharpness sometimes found in conventional varieties. Dark, dense, and intensely savory — closer to aged chocolate or fine balsamic in its depth than anything you would call "soup paste." Notably less salty than standard miso; more concentrated in pure umami.
• Pairing Suggestions: Dissolve a small spoonful into hot dashi for an extraordinary miso soup — one 300g box makes approximately 20 cups. Use as a marinade for beef, eggplant, or salmon. Stir into stews, gumbo, or ramen broth for hidden depth. Mix with butter as a finishing sauce for grilled meats. For the adventurous: spread thinly on dark bread with a sliver of aged cheese. The fermentation depth surprises every time.

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