[Original Case Pack: 40 units] Made entirely from soybeans, salt, and water, hatcho miso is a unique miso paste that exhibits a robust flavor, powerful umami with a touch of acidity and astringency, as well as boasting a dense texture and dark color. Unlike other types of miso that are made using rice or barley koji as fermenting agents, it utilizes soybean koji, and this is what brings about its characteristic body. This miso, first produced in the 17th Century, is made in the designated area of Hatcho town in Aichi Prefecture. Maruya Hatcho Miso’s Organic Hatcho Nama Miso - Gluten Free is crafted with traditional methods handed down in the century-old miso brewery. They use organically grown soybeans to culture soybean koji and make soybean mash. Then they brew and age the mash for two years in wooden barrels weighed down with stones. The result is a rich, deep, and multi-layered flavor. You can use it for making miso soup, just like other miso. But in addition to that, it can enhance the flavors of various kinds of sauces, glazes, and condiments, as well. This miso is vegan, and free from gluten and additives. It’s also unpasteurized, so it contains natural digestive enzymes. How to use Organic Hatcho Nama Miso - Gluten Free: Because of its intense and multi-layered flavor, Organic Hatcho Nama Miso - Gluten Free is great for simmered or soup dishes. Also, the powerful flavor can add an umami kick to lightly flavored ingredients such as tofu and vegetables. Some of the classic hatcho miso dishes include miso soup with nameko mushrooms, mackerel simmered in miso sauce, chicken and leeks sautéed with miso sauce, oyster nabe hot pot in miso-based soup, and udon noodles simmered in miso-based soup. Another simple and exquisite dish is onigiri rice balls glazed with this miso! This umami-packed miso also complements dairy, meat, tomatoes, and robust-flavored dishes of all kinds, so you can easily add it to gratin, creamy pasta dishes, meat sauces, tomato sauces, and pizza.