Another type of miso, called hatcho miso, is perhaps the most highly regarded (and expensive) miso. This rich, dark, thick variety is made only from soya beans and a special type of koji.

I used hatcho miso for this dish because I like its strong, rich flavour. If you prefer another type of miso, you can use that, instead. Use poultry shears to snip off the wingtips from each quail.

Manufacturers of miso paste and soy sauce widely produced in Japan's central region are betting on inbound tourists having a ...

Hatcho miso is produced using an age-old method that imbues it with a special colour and flavour. MISO tastes different depending on who makes it and where it’s made, as the production method ...

There are many varieties of miso to experiment with, from the sweet and gentle white miso made with rice, to the dark and sticky hatcho miso, benefitting from a very long fermentation for a punchy ...

Foreign visitors who toured Maruya Hatcho Miso Co., a miso production factory in Okazaki, Aichi Prefecture, with a nearly 700-year history, said they admired how the long, labor-intensive process of ...

Its sweetness is spot-on for a soup such as this. You could make that same soup with a darker miso, something like the barley-based hatcho miso, but the flavour would be too dense, too strong.

Japan's central region, well known for its fermented products, is drawing in visitors to tour its traditional soy sauce and ...

When using frozen clams, just plunk them directly into boiling water. "Hatcho" miso uses soybean "koji" fungus matured for a long period. It's rich in flavor and has a faint astringency and ...