Kakukyu Hatcho Miso Paste is a favorite of chefs with deep knowledge of Japanese cuisine because just adding Hatcho miso transforms ordinary Japanese cuisine into a professional-quality dish.
Kakukyu Hatcho Miso Powder is easier to use than the paste. Just sprinkle Kakukyu Hatcho Miso Powder on vanilla ice cream and you’ll have a new and unique dessert that goes well with both Japanese and Western cuisine!
・ Large bag (7.05oz) can be used for a wide range of purposes.
・KAKUKYU Hatcho Miso Paste 1-pack 10.58oz ideal for Japanese stew dishes
To make miso soup in one bowl, you need about 0.5 oz Hatcho miso powder
Using Hatcho miso in Japanese-style curry and Japanese stew dishes can add flavor and depth to the dishes.
KAKUKYU Hatcho Miso is bringing out the umami of the ingredients, it upgrades the dishes.
All you have to do is sprinkle KAKUKYU Hatcho Miso Powder on food to bring out its flavor and richness, transforming your daily meals into delicious and healthy ones.
The professional way to use KAKUKYU Hatcho Miso powder is to use it as a hidden flavor in soups and stews.
At famous restaurants in Japan, KAKUKYU Hatcho miso is mixed into curry stew to bring out the umami flavor.
Hatcho miso is so named because it was made in Hatcho-cho, which is located 8 streets west of Okazaki Castle. Okazaki Castle was the residence of Tokugawa Ieyasu, the military commander who established samurai culture in Japan over 400 years ago.
In that area, two miso breweries, “Maruya” and “Kakukyu,” still produce Hatcho miso. Hatcho miso is so old that it was not registered as a trademark, so in recent years general miso breweries using this name have appeared.
Although it is not illegal to use Hatcho miso as a product name, the manufacturing method for non-genuine products is completely different from that of genuine Hatcho miso. Therefore, the taste and aroma of non-genuine products are completely different from genuine products.
When purchasing Hatcho miso, we recommend choosing one with the name “Maruya” or “Kakukyu” on it.
Hatcho miso, a soybean miso, contains less salt than other types of miso and more melanoidin, an antioxidant. This is why it is darker in color than other miso.
The antioxidant effects of melanoidin are expected to suppress the rise in blood sugar levels after eating and inhibit the production of carcinogens.
In 2003, a Japanese research group announced the results of a study that showed that the more miso soup you consume, the less likely you are to get breast cancer. The study was conducted on about 20,000 women in their 40s and 50s living in Japan, and tracked the relationship between the intake of soy products such as miso soup, tofu, and natto, and the incidence of breast cancer over a 10-year period.
No clear relationship was found with soybeans or other soy products, but to their surprise, with miso soup, the more they drank, the less likely they were to develop breast cancer.
Some people may refrain from eating miso because of its high salt content, but one study has actually shown that miso, despite its high salt content, has a protective effect against high blood pressure, stroke, cancer, and radiation damage. This suggests that the sodium in miso may behave differently from salt (NaCl) and may have something to do with the fact that Japan has a long life expectancy in spite of its high salt intake.