Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu

Product Summary (Registration No.49)

Registration No.49 八丁味噌

Registered name (Transcription) : 八丁味噌(Hatcho Miso)
Reference information : Hatcho Miso Paste
八丁味噌

Category of product

Class 27: Seasonings and Soups (Miso Paste)

Producing area

Aichi Prefecture

Registered Group

Aichi Prefecture Miso and Soy Sauce Industrial Cooperative

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 local area

Aichi Prefecture has a climate of high-temperature and high-humidity. Therefore, miso tended to get decomposed during “Koji” (yeast) making stage. To make koji safely even under the environment, unique koji making method called “miso-dama zukuri seihou” (miso ball making method) was developed in the geographical area during the Edo Period (around 200 years ago). That is, making an oval shaped ball solely using soybeans and coat koji mold directly on the soybean ball’s surface. Moreover, Hatcho Miso’s high maturation temperature due to high temperature of the geographical area after the preparation has promoted decomposition of soybeans, and has helped producing miso with darker coloration and carrying stronger umami taste than miso (miso made of rice etc.) produced in other regions.

Contact

Intellectual Property Division, Food Industry Affairs Bureau,
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki, Chiyoda-ku, Tokyo 100-8950, Japan
Tel: +81-3-6744-2062