Eden Organic Hacho Miso is made by the Hatcho Miso Company of Okazaki, Japan. Founded five centuries ago, it is one of the original makers of hacho miso. They still, today, use traditional methods dating back to 1337 AD.
Eden Organic Hacho Miso is made by the Hatcho Miso Company of Okazaki, Japan. Founded five centuries ago, it is one of the original makers of hacho miso. They still, today, use traditional methods dating back to 1337 AD.
Two hundred-year-old wood vats filled with koji inoculated cooked soybeans and sea salt. Wooden discs or pressing lids are placed on top, then a pyramid of large river stones, 100 or more equal to the weight of the soybean mixture.
Enzymes from the koji slowly mellows the mixture, transforming the protein, carbohydrates, and fats of the soybeans into simplier, richer, flavorful miso.
Enzymes from the koji slowly mellows the mixture, transforming the protein, carbohydrates, and fats of the soybeans into simplier, richer, flavorful miso.
Enzymes from the koji slowly mellows the mixture, transforming the protein, carbohydrates, and fats of the soybeans into simplier, richer, flavorful miso.
When the miso is finished fermenting, it is mixed and removed by hand.
Eden miso is packed in bulk kegs, and double-bag, reclosable, standing pouches.