Mitoku · 300 g
Organic Unpasteurized Hatcho Miso Paste
What it is
This is a traditional Japanese fermented soybean paste made from soybeans and salt. It is aged for a long time, resulting in a deep, rich flavor and a dark, earthy color. Being unpasteurized means it retains its natural enzymes and beneficial bacteria from the fermentation process. The ingredients are simple, focusing on the pure taste of fermented soybeans.
How people cook with it
Miso paste is a versatile staple in Japanese cuisine, adding a unique umami depth to many dishes.
- Flavoring soups
- Marinades for meats and vegetables
- Dressings for salads
- Sauces and glazes
To incorporate this miso into your cooking, it is best to dissolve it in a liquid before adding it to your dish. Avoid boiling miso directly, as high heat can diminish its delicate flavor and beneficial properties. Whisking it into warm broth, water, or other liquids helps it blend smoothly. It can be used as a base for miso soup, added to marinades for tofu or fish, or whisked into salad dressings for a savory kick. It also works well in glazes for roasted vegetables or grilled meats.
How it differs from similar foods
Hatcho miso is distinguished by its intense, complex flavor profile, which is deeper and more robust than lighter miso varieties like white or yellow miso. This is due to its longer fermentation period and the exclusive use of soybeans, whereas other misos often include rice or barley.
Who it is for
Home cooks and chefs seeking authentic Japanese flavors will appreciate this ingredient.
How to keep the rest
After opening, store the remaining miso paste in an airtight container in the refrigerator. Its salty nature acts as a natural preservative, allowing it to keep for an extended period. Ensure it is kept cool to maintain its quality and flavor.