红味噌

红味噌

「爱知县之味」的红味噌，经长时间熟成酿造，色泽较深口味浓厚

以大豆制成，被称作爱知县灵魂食材的红味噌，其中需经两年熟成期的八丁味噌为美味逸品，更是味噌猪排丶味噌煮等名古屋名物不可欠缺之味。

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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)