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

A bold, long-aged miso made from soybeans and koji, inspired by traditional Japanese hatcho-style fermentation. Dark, intense and deeply savoury, this miso delivers powerful umami with a slightly bitter, complex finish.

Best used where you want depth, structure and richness.

Flavour Profile

Umami ●●●●●    Saltiness ●●●●○   

Sweetness ●○○○○    Funk ●●●●○

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

Key Features:

Deep Umami & Intensity
Long fermentation creates a bold, concentrated flavour.

Dark & Robust
Stronger and less sweet than lighter misos.

Chef-Driven Ingredient
Ideal for slow cooking, broths and rich sauces.

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How to Use

• Add to broths, soups and ramen for depth
• Use in marinades for meats, paneer or mushrooms
• Stir into stews or gravies for richness
• Whisk into glazes for roasted vegetables or meats
• Blend with butter or oil for finishing sauces

Use sparingly — it’s intense.

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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)