Hatcho miso

Hatcho miso is a dark, intensely flavored soybean paste that originates from the Hatcho district of Okazaki in Japan's Aichi Prefecture. The name literally translates to "eighth street," as the original producers were located exactly eight cho (roughly 870 meters) west of Okazaki Castle.

Unlike most miso pastes, Hatcho miso is fermented using only soybeans, salt, and water, with absolutely no added grain like rice or barley. This results in a much darker color, a denser texture, and a highly concentrated, less sweet, and more umami-rich flavor profile.

Traditional Hatcho miso is fermented for a minimum of two years, and sometimes up to three, inside massive wooden cedar vats. The heavy stones stacked on top of the vats press the fermented soybeans, resulting in the paste's uniquely hard texture.

Due to its robust and slightly bitter flavor, Hatcho miso is rarely used for everyday miso soup. Instead, it is heavily favored in central Japan for making rich sauces for dishes like Nagoya's Miso Katsu (pork cutlet with miso sauce), as well as for Den Miso, a sweet glaze used on various dishes.