Eden · 17 g
Eden Hacho Miso Paste
What it is
This is a dark, rich, and deeply savory fermented soybean paste. It is made from 100% soybeans and sea salt, then aged for a minimum of three years. This long fermentation process develops its complex flavor profile, which is less sweet and more intense than other types of miso. It has a thick, paste-like consistency and a deep brown color.
How people cook with it
Hacho miso is a versatile ingredient that adds profound depth to many dishes. It is particularly well-suited for robust flavors and hearty preparations.
- Flavoring soups and broths
- Marinades for meats and vegetables
- Sauces and dressings
- Glazes for roasted foods
To incorporate hacho miso into your cooking, it is best to dissolve it in a liquid before adding it to your pot. This ensures it disperses evenly without clumping. You can whisk it into warm water, broth, or other liquids. Avoid boiling miso at high temperatures for extended periods, as this can diminish its nuanced flavor and beneficial qualities. It can be used as a base for dressings, a component in marinades, or stirred into stews and braises towards the end of cooking to preserve its character.
How it differs from similar foods
Compared to lighter miso varieties like white or yellow miso, hacho miso is made exclusively from soybeans, giving it a more intense, earthy, and less sweet flavor. Its extended fermentation period also contributes to its deeper color and more complex umami notes.
Who it is for
Home cooks seeking to add a profound, fermented depth to their savory dishes will appreciate this ingredient.
How to keep the rest
After opening, it is important to store the remaining hacho miso properly to maintain its quality. Transfer it to an airtight container and keep it refrigerated. It can also be frozen for longer-term storage. Ensure it is always covered to prevent it from drying out or absorbing other odors from the refrigerator.