Fermented soy paste. Hatcho Miso is the oldest variety of Miso and is made of only soybeans and salt, without adding any type of cereal. It is a dark color and intense flavor.
How to use: Add at the end of the cooking of soups without making it boil. The miso because it is salty so it is not necessary to add salt in dishes that are prepared with this food. The eventual appearance of clear lumps on the surface is due to the presence of an amino acid (triosina) that takes place naturally in the fermented miso. Without triticum vulgare. Not pasteurized. Seasonal. Original Japanese macrobiotic quality.