Hacho Miso (八丁味噌) is traditionally made of 100% soybeans (no grains, like rice and wheat, are added) , and it is a darker, more reddish brown than miso made with rice (kome miso 米味噌).
How’s the taste? It’s not as sweet as other kinds of miso and it has really intense, bold and rich flavor with good umami.
The miso was first created in a village about 870 meter (Hatcho 八丁) west of Okazaki Castle in Aichi preferecture. The miso was named after the “Hatcho Village”.
Hatcho Miso is mostly consumed in Aichi prefecture (where Nagoya is in), part of Gifu prefecture, and part of Mie prefecture. You can purchase the miso throughout Japan, but it is rarely used in daily meals.
Recipes Using Hatcho Miso