KAKUKYU Hatcho Miso Powder made only from Soybeans and Salt, Traditionally Fermented for 2-years in Aichi Japan, Non-GMO, No MSG(200g) 1-pack
$54.25
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Arrives
- Features of Kakukyu Hatcho Miso Kakukyu Hatcho Miso is made in Okazaki City, Aichi Prefecture, using traditional methods that have been used for over 260 years. It is a bean miso made only from domestic soybeans and salt. Hatcho miso is aged for a long time until it turns a deep brown color, and is a unique miso with a mellow miso with a subtle sourness and astringency. Hatcho miso is an essential seasoning for Japanese cuisine, and gives the food a rich and deep flavor.
- Products made using traditional methods The method of making Hatcho miso, established by order of Tokugawa Ieyasu in the early Edo period, has been passed down in Hatcho Town since the early Edo period over 260 years ago. Hatcho miso is made by placing soybeans and salt in a wooden barrel, placing a number of stones on the lid of the barrel as weights, and fermenting it for two summers and two winters. Hatcho miso is aged and fermented for a long time in the natural climate, bringing out the original umami of Japanese food that cannot be obtained with ordinary miso. Hatcho miso from this region is the only one in Japan that continues to use this traditional method.
- Easy-to-use KAKUKYU Hatcho Miso Powder Kakukyu Hatcho Miso is originally a rich, hard miso that has been aged for two summers and two winters. Kakukyu Hatcho Miso Powder is a powder made by vacuum freeze-drying while maintaining the same quality. Kakukyu Hatcho Miso Powder dissolves easily, so anyone can easily use it not only in miso soup but also as a sprinkling seasoning. Kakukyu Hatcho Miso Powder was developed to make miso, which was previously only used by Japanese chefs, available to more people. Recommended for those who want to incorporate the umami and richness of real Japanese cuisine into their own cooking.
- Comes in a zippered bag KAKUKYU Hatcho Miso Powder comes in a zippered bag for easy storage. Unopened KAKUKYU Hatcho Miso Powder can be stored for a long time at room temperature. The bag has a zipper, so it is easy to take out with a teaspoon or tablespoon. After opening, close the zipper, store at room temperature, and consume as soon as possible. If you use Kakukyu Hatcho Miso Powder in miso soup, one 200g bag will make about 20 cups of miso soup.
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- Features of Kakukyu Hatcho Miso Kakukyu Hatcho Miso is made in Okazaki City, Aichi Prefecture, using traditional methods that have been used for over 260 years. It is a bean miso made only from domestic soybeans and salt. Hatcho miso is aged for a long time until it turns a deep brown color, and is a unique miso with a mellow miso with a subtle sourness and astringency. Hatcho miso is an essential seasoning for Japanese cuisine, and gives the food a rich and deep flavor.
- Products made using traditional methods The method of making Hatcho miso, established by order of Tokugawa Ieyasu in the early Edo period, has been passed down in Hatcho Town since the early Edo period over 260 years ago. Hatcho miso is made by placing soybeans and salt in a wooden barrel, placing a number of stones on the lid of the barrel as weights, and fermenting it for two summers and two winters. Hatcho miso is aged and fermented for a long time in the natural climate, bringing out the original umami of Japanese food that cannot be obtained with ordinary miso. Hatcho miso from this region is the only one in Japan that continues to use this traditional method.
- Easy-to-use KAKUKYU Hatcho Miso Powder Kakukyu Hatcho Miso is originally a rich, hard miso that has been aged for two summers and two winters. Kakukyu Hatcho Miso Powder is a powder made by vacuum freeze-drying while maintaining the same quality. Kakukyu Hatcho Miso Powder dissolves easily, so anyone can easily use it not only in miso soup but also as a sprinkling seasoning. Kakukyu Hatcho Miso Powder was developed to make miso, which was previously only used by Japanese chefs, available to more people. Recommended for those who want to incorporate the umami and richness of real Japanese cuisine into their own cooking.
- Comes in a zippered bag KAKUKYU Hatcho Miso Powder comes in a zippered bag for easy storage. Unopened KAKUKYU Hatcho Miso Powder can be stored for a long time at room temperature. The bag has a zipper, so it is easy to take out with a teaspoon or tablespoon. After opening, close the zipper, store at room temperature, and consume as soon as possible. If you use Kakukyu Hatcho Miso Powder in miso soup, one 200g bag will make about 20 cups of miso soup.
Processing Time
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- Most orders are processed within 1–3 business days, depending on product availability.
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Shipping Methods & Estimated Delivery
| Shipping Method | Estimated Delivery | Cost |
|---|---|---|
| Free Shipping (US) | 5–10 business days | Free, available on eligible items |
| Standard Shipping (US to US by Item) | 5–10 business days | $5.95 for the first item, $3.00 each additional |
| Standard Shipping (From US Warehouse by Weight) | 3–7 business days | Starts at $5.95, increasing by $2 for every additional 4 oz (0.25 lb) up to 1 lb, then by $4 for each additional pound beyond 1 lb. |
| Extended Delivery (Ships from Overseas Warehouse) | 10–20 business days | $14.99 for the first item, $2.00 each additional |
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Free Shipping
We offer free standard shipping on select products or during promotional periods. Availability of free shipping will be displayed on the product page and at checkout.
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Order Cancellation Policy
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Refund Processing
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Exchanges
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Return Address
IBSPOT Return Center
15 Sawmill Ln
Dover Plains, NY 12522
United States
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