Description
KAKUKYU Hatcho Miso is made using only soybeans and salt, a traditional method that has been passed down for 380 years, and is aged for two years.
This product is secretly used by professional Japanese chefs as a seasoning to enhance the flavor of Japanese cuisine.
KAKUKYU Hatcho Miso Paste, which has been aged for two years, is harder and less likely to dissolve than miso aged for a shorter period of time, making it ideal for simmered dishes.
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