Hatcho Miso

400 Years of Tradition

Hatcho miso originated in Hacho-cho, located eight cho (about 870 meters) west of Okazaki Castle, and has been produced since the early Edo period. It uses only soybeans and salt, aged for over two years in wooden barrels.

Factory Tours

Long-established miso breweries offer factory tours where visitors can see the aging process under the weight of stones stacked on giant wooden barrels, with tastings and product purchases available.

Connection to Nagoya Cuisine

Hatcho miso supports Nagoya's food culture in dishes like miso katsu, miso nikomi udon, and miso oden, with a rich flavor that cannot be substituted by other misos.

Geographic Indication Protection

Hatcho miso is protected by geographic indication (GI) with the EU, meaning only miso made by traditional methods in the Hacho-cho area of Okazaki can be officially called "Hatcho Miso."