Maruya Hatcho Miso Co. Ltd, the oldest producer of hatcho miso in Japan, has been perfecting their craft since 1337. Their powdered miso is one of the most useful forms of this umami-boosting pantry staple we’ve found: powdered miso can be used in different applications than typical paste varieties, giving you more control over your dish. Hatcho miso, a variety of red miso, is distinct from the red or white types you may have encountered—it takes two years to make, and this one comes in dark granules similar in color, shape and size to ground coffee with the unmistakable aroma and complexity of dark red miso. Typically, hatcho miso isn’t as sharply salty as other kinds, and this one is no exception. The miso has a rich flavor with a balanced salinity, and a deep, fermented earthiness; it reminds us of roasted meat. Try it for a flavor boost in burgers, soups, noodles, seasoning blends and rubs.
Hatcho miso couldn’t have a more auspicious name. It was made for the first time 800 years ago in a village called “Hatcho,” named after its proximity (870 meters, or roughly 8 city blocks) from Okazaki Castle, a royal residence in Aichi Prefecture, Japan. The number 8 is considered lucky in Japan, thanks to its infinite shape, but it’s clear there’s no luck involved in this company’s popularity. Maruya supplied the royal family’s miso from 1892 to 1954.
We test everything we sell. Here’s how we’d use this.
Mix this into our Japanese Potato Salad or miso butter to taste—we like miso butter with everything, but it’s particularly good with soft scrambled eggs and toast. Try powdered miso in dessert, as well; finish our Peanut Butter–Miso Cookies and Miso-Spiced Rum Bananas Foster with a sprinkle, or add the powder to taste directly into cookie dough. Use the powder as a rub on the pork for our Miso-Marinated Pork and Noodle Soup, and sprinkle on top as a finishing seasoning.
This powder’s shelf life is 15 months. Seal tightly after use. Refrigerate after opening.
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