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A 1kg bag of Kakukyu Aka-dashi Hatcho miso paste. A red miso paste with added fish stock for enhanced flavour. Hatch miso is made from pure soy bean and as such is often referred to as Soybean Miso or Mame Miso.
Hatcho miso is made using steamed soybeans rather than boiled and is left to ferment for two to three years in vats covered with 3 tonnes of river rocks, a 500 year old technique. It has a chunky text and beautiful pungent flavour.
SOYBEANS 36.3%, water, rice, glucose syrup, salt, E150A, alcohol, ROASTED BARLEY FLOUR, E621, E635, seed malt.
|- of which saturates||1.0g|
|- of which sugar||7.1g|