Last Friday, we visited two miso factories who keep the same production method since 400 years ago in Okazaki, Aichi. They are Maruya and Kakukyu. The miso they make is called Haccho miso, which is made with soybeans, salt and water only.

To make haccho miso, soybeans are steamed and formed into fist-size balls, inoculated with koji mold and kept for 4 days to allow koji to grow. Then it is mixed with salt and water, packed into huge (180cm diameter) wooden barrels, pressed by carefully stacked rocks and fermented for at least 2 years. Every part of the process requires skills of experienced craftsmen. Pressing miso down into barrels is done by a craftsman by stamping on it. The rocks on top are gathered on the nearby river bank and stacked by another craftsman who specializes in it, in such a way that the weight is distributed evenly and towards the center so that they are stable enough to keep the shape even during an earthquake!

Because haccho miso is made with soybeans and salt only without any grain, and fermented for long period, it has darker color (almost black) and lots of umami with hint of sourness. Because of the deep flavor it is often used for stew or sauce as well as miso soup.

You can even enjoy miso flavored ice cream with topping of freeze dried miso powder at the factory shop.

We hope you have an exciting week!