Protected local food
Hatcho Miso
八丁味噌
Hatcho Miso is a dark red-brown miso from Aichi made from soybeans and salt. Rich, a little sour and slightly bitter, it's the flavour at the heart of Nagoya food.
Key facts
- Registered as a protected name
- 15 December 2017
- Region
- Chubu
- Official name in Japanese
- 八丁味噌
- Official area (in Japanese)
- 愛知県
Not like other miso
Most miso is made with rice or barley koji. Hatcho Miso is a soybean miso: soybeans and salt are shaped into miso balls, then left to mature. The method took hold about 200 years ago because Aichi's hot, humid weather spoiled koji too easily. The heat also helps the soybeans break down as the miso matures.
The taste of Nagoya
Aichi likes strong flavours, and Hatcho Miso became the classic seasoning of Nagoya meshi, Nagoya's local food. Look for it in miso katsu (pork cutlet with miso sauce) and miso nikomi udon (udon simmered in miso broth).
Good to know
- The name comes from Google Maps 岡崎市八帖町 (opens in a new tab), a district of Okazaki where miso makers still work. Okazaki is a short train ride from Nagoya.
- It is strong and salty. If you cook with it at home, use a little less than normal miso.
Questions travellers ask
What does Hatcho Miso taste like?
Rich and deep, with a mild sourness, lots of umami and a slightly bitter, astringent edge you won't find in other miso.
What should I eat to try it?
Miso katsu or miso nikomi udon in Nagoya, both made with dark soybean miso like Hatcho Miso.
Where it comes from
More protected foods from the same area
Crafts from the same area
Heritage stories from the same area
Sources
We checked the facts on this page against these sources.