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Product DNA
A traditional and unique know-how
Miso has long been made from a rice and soybean mix based koji culture, but not Hatcho Miso. Original Hatcho Miso has been prepared in the time-honored way since long before the Edo period (1603-1868), using only quality soybeans, natural salt and pure water. The paste is still matured in authentic wooden tubs for over two years to bring you the true taste of tradition.
The prepared ingredients are packed into a huge wooden tub, and sealed with over three tonnes of rocks, piled up by hand like a pyramid on top and left to naturally mature over two summers and two winters. This traditional Hatcho Miso production process continues to this day. Hatcho Miso continues to be produced in the traditional way, providing traditional tastes in a tradition that will be carried on by future generations.
About The Company
About MARUYA HATCHO MISO
Maruya Hatcho Miso was established in 1337 in Hatcho-machi (formerly Hacho Village), so named as it was located at a distance of 8-cho, west of Okazaki Castle, birthplace of the Shogun, Tokugawa Ieyasu, and capital of Mikawa Province. The area was located on the important Tokaido highway, and close to the Yahagi River, two major transportation routes.
During the Edo period, nearby wharfs enabled the company to obtain soybeans, and salt from the Shioza, exclusive salt merchants, as well as transport the finished product by boat. Maruya Hatcho Miso was prized by the samurai of Mikawa as battle rations, carried under feudal clan orders, and made famous with the development of the Tokaido route.
