Hatcho Miso (Aichi): season, origin and where to buy

Seasonal calendar

Available throughout the year.

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

Characteristics

Hatcho Miso has dark deep red color, and it is characterized by the distinctive taste. Particularly, adequate sourness is combined with umami flavor and bitterness. Hatcho Miso has rooted as a representative condiment of Nagoya (the capitol of Aichi Prefecture) as the citizen of Aichi Prefecture favors strong taste.

Link with the production area

Aichi Prefecture has a hot and humid climate in which koji easily spoils during preparation. Under these natural conditions, the miso-dama method, which allows miso to be made safely using salt and soybeans, became established around the Tenpo, Koka and Kaei eras (about 200 years ago). The high temperatures also make it easier for the soybeans to break down during maturation. In this hot and humid environment, miso high in salt and nutritional value was preferred.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/j/shokusan/gi_act/register/0049/index.html) The English text is our translation of the Japanese original.

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

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These links go to Japanese-language shops; check whether they ship overseas.

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FAQ

Hatcho Miso is a dark reddish-brown soybean miso made in Aichi Prefecture. Its flavor combines moderate acidity with umami and a bitter, astringent edge not found in other miso. Matched to the local taste for bold flavors, it has become a signature seasoning of Nagoya cuisine.

Hatcho Miso is produced in Aichi Prefecture.

Hatcho Miso is shipped all year round. Available throughout the year.

Look for it via furusato nozei (hometown tax donation) and online shops. Check the GI mark and the place of origin before you buy.

Hatcho Miso was registered as a Geographical Indication on December 15, 2017 (Registration No. 49). The registered producer group is Aichi Prefecture Miso and Soy Sauce Industrial Cooperative.