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Even now, the thing when drinking the miso soup of the "Hatcho-miso"
for the first time in Nagoya is not forgotten. When asking for Lunch in
the general dining-room, the miso soup which looks deep-black followed.
Eyes became a point and were glued upon the miso soup.
The soybeans which the "Hatcho-miso" steamed are the main materials.
It is the feature to use the koji of a soybean and to make it long brew,
spending it of two years or more. The "Hatcho" originates in
the name of a place of Okazaki-shi. This "Akadashi-miso" of the
kind of the "Hatcho-miso" adds the bean paste of rice to the
"Hatcho-miso".
When the lid of a pack is opened, it is black truly. If it often observes,
there will be a very good scent with fragrant bean paste by blackness which
burned in reddish brown. When it licks to a trial just for a moment, this
is very smooth and creamy taste. Small grains different from a soybean
is in some places. A soybean is not found anywhere and has neither a shadow
nor a form. Ordinary bean paste is different peculiar flavor. I can consider
this bean paste not for bean paste but for the food of another kind.
When it is made miso soup, it also seems to be mud at dark brown miso soup,
but it is a very good scent. If it drinks, this is nice by a rich taste.
The scent of the wakame seaweed of an ingredient was not spoiled, either
but, as for the potato, the surface had become brown. While it is hot,
I will drink this miso soup.
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Japanese : Hatcho Miso
Name : Compounding miso
Raw materials name : bean miso (soy bean, salt), rice miso (soy bean, rice,
salt), starch syrup, caramel pigment, alcohol, seasoning（Amino acids）
Maker : Hatcho-Miso
Okazaki-shi, Aichi |
/ Top > Aichi
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Hatcho Miso 
