HATCHO MISO – Traditional Dark Fermented Soybean Paste | Brown Koji Boy

Our Hatcho Miso is a traditional Japanese-style miso, fermented to develop a deep, robust umami flavor. Made with soybeans and fermented using koji culture, this dark miso is perfect for enriching soups, stews, and marinades.

Ingredients: Black Soybeans, Soy Culture (Koji), Salt

Key Features:

Deep Umami Flavor: Ideal for hearty dishes.

Traditional Fermentation: Crafted using time-honored methods.

Versatile Use: Enhances soups, stews, and marinades

Product Details:

Fermented in Goa

Weight: 200g per container

Storage: Keep refrigerated at all times. Contains live active cultures.

Shelf Life: Best before 6 months from the packing date.

Care Instructions: ***Please open lid carefully in case of any pressure build up***   

Our best-by date is only an indicator to inform you that our miso's will be at peak quality for at least that given amount of time or a couple of months past that. 

Past that time our miso's dont go bad, but they might degrade slightly in terms of quality, color and taste (less, sweet, more funky) due to it's live nature. 

We have generally found our Miso's to be good for upto a year (store in freezer to maintain best quality)