紅味噌

紅味噌

「愛知縣之味」的紅味噌，經長時間熟成釀造，色澤較深口味濃厚

以大豆製成，被稱作愛知縣靈魂食材的紅味噌，其中需經兩年熟成期的八丁味噌為美味逸品，更是味噌豬排、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)