Akamiso (Red Miso)

Akamiso (Red Miso)

Akamiso brings the “taste of Aichi”. Sample the deep color and richness of this miso which has been fermented longer than usual.

Red miso which is made solely from soya beans is the soul food of Aichi Prefecture. And within the different varieties, Hatcho miso is an especially divine product that requires 2 years to ferment and has a flavor that is essential for Nagoya dishes such as miso katsu and doteni.

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Hatcho miso is symbolic of the red miso of Aichi Prefecture. It’s characterized by the deep color from the concentration of the soya beans’ umami(Midori Nakazawa)
Hatcho miso is symbolic of the red miso of Aichi Prefecture. It’s characterized by the deep color from the concentration of the soya beans’ umami(Midori Nakazawa)
In Aichi, miso soup with just akamiso is common. Despite its richness, it has a surprisingly light taste(Midori Nakazawa)
In Aichi, miso soup with just akamiso is common. Despite its richness, it has a surprisingly light taste(Midori Nakazawa)
Hatcho miso is naturally fermented for two years under a pile of stones. It is a special type of miso whose umami is concentrated(公益財団法人名古屋観光コンベンションビューロー)
Hatcho miso is naturally fermented for two years under a pile of stones. It is a special type of miso whose umami is concentrated(公益財団法人名古屋観光コンベンションビューロー)