<What is it?>
Haccho miso is a type of fermented soybean paste originated in Okazaki-city in Aichi prefecture. It is one of the staples of the prefecture and said to have about 700 years of history. The name Haccho refers to Haccho-cho, the name of a town in the city and where the miso started. The miso has an iconic chocolate-like dark brown colour derived from its long fermentation process. Taste-wise, it is much less sweet than other types of miso and has an outstanding profoundness and umami with sourness and a hint of bitterness.
＜How is it used?＞
Haccho miso is used widely in Aichi’s local cuisine and home cooking. To name some examples, it is a must ingredient for Miso Katsu (Tonkatsu with Haccho miso sauce) and Miso-Nikomi-Udon (Udon noodles in Haccho miso based soup), Doteni (stewed beef tendon or intestine) and etc. It also works great for miso soup, especially the ones with tofu and Wakame seaweed or clams and green onions.
Here are major differences between Haccho miso and ordinary miso.
Type: Bean miso
Ingredients: Soybeans, salt and water
Fermentation period: 2 years or more
Colour: Chocolate-like dark brown
Taste: savoury, profound umami, sour, slightly bitter
Type: Rice miso
Ingredients: Soybeans, rice malt, salt and water
Fermentation period: 1 year
Colour: yellowish brown/caramel-like brown
Taste: sweet and savoury, slightly fruity and sour