Photo：Okazaki City

21Hatcho Miso Brewery

Okazaki has been known for soybean miso production since long ago, it’s blessed with a warm climate and the clean water from the nearby Yahagi River. During the early days of the region, the miso was used as a preserved food as well as the food for soldiers within the army.
It is said to have started being called “Hatcho Miso'' during the Edo Period when it was being manufactured within Hatchocho (Formerly known as Hatcho Village) along the 870m long area between Okazaki Castle and Hatcho. Hatcho Miso creates soya bean malted rice, then adds just salt and water to be completed. There is a tradition for Hatcho Miso that sees it maturing over the course of 2 years, at least 2 summers and 2 winters. It has hardly any moisture, concentrates on the flavour of the soya beans, giving it a characteristically deep flavour. It uses no preservatives which has given it a lot of attention as a health food also.
Within “Maruya” and “Kakukyu”, who both ensure the methods they use are true to the traditional ones, you are able to see just how this amazing food product is created.