The Origins of Hatcho Miso
Hatcho Town, formerly Hatcho Village, is located at a distance of hatcho, or around 870 meters, west of Okazaki Castle, and this is believed to be the origins of the town’s name. During the Edo period (17-19th centuries), the area was a strategic land and water transportation point, where the Yahagi River, flowing north-south into Mikawa Bay, is intersected by the Tokaido Highway route, connecting Edo (Tokyo) in the east and Kyoto in the west.
As such, this area was deemed most suitable as raw materials could be easily procured, and product easily transported. Quality underground water sources from the Yahagi River, and the areas’ humid climate were all conductive to Miso brewing, which began in the early 17th century, and has developed as a representative industry of Okazaki City.
Characteristics of Hatcho Miso
Miso 󠄀is a Japanese soul food that, like cheese and wine, reflects the climate and culture of each region. Hatcho Miso is a soy-based miso, consisting only of soybeans, salt and water, fermented for two summers and two winters. This traditional long fermentation period production method has continued since the Edo period, resulting in a hard, dark miso with little moisture and a unique, astringent, yet rich flavor.
The faint aroma of miso permeates the air of the traditional brewery where huge wooden tubs of miso ferment under large piles of carefully positioned rounded river stones of various sizes. It is said that the craftsman requires ten years of experience to learn how to load these stones evenly over the wooden barrels and to withstand earthquakes.
Okazaki Castle Outer Moat Enclosure >
The Origins of Hatcho Miso
Hatcho Town, formerly Hatcho Village, is located at a distance of hatcho, or around 870 meters, west of Okazaki Castle, and this is believed to be the origins of the town’s name. During the Edo period (17-19th centuries), the area was a strategic land and water transportation point, where the Yahagi River, flowing north-south into Mikawa Bay, is intersected by the Tokaido Highway route, connecting Edo (Tokyo) in the east and Kyoto in the west.
As such, this area was deemed most suitable as raw materials could be easily procured, and product easily transported. Quality underground water sources from the Yahagi River, and the areas’ humid climate were all conductive to Miso brewing, which began in the early 17th century, and has developed as a representative industry of Okazaki City.
Characteristics of Hatcho Miso
Miso 󠄀is a Japanese soul food that, like cheese and wine, reflects the climate and culture of each region. Hatcho Miso is a soy-based miso, consisting only of soybeans, salt and water, fermented for two summers and two winters. This traditional long fermentation period production method has continued since the Edo period, resulting in a hard, dark miso with little moisture and a unique, astringent, yet rich flavor.
The faint aroma of miso permeates the air of the traditional brewery where huge wooden tubs of miso ferment under large piles of carefully positioned rounded river stones of various sizes. It is said that the craftsman requires ten years of experience to learn how to load these stones evenly over the wooden barrels and to withstand earthquakes.