Hatcho Miso (Okazaki) (八丁味噌)
The famous soybean miso of Okazaki, Aichi - made only from soybeans, salt and water, and matured under heavy stones in wooden vats.
| Type | Soybean miso (mame miso) |
|---|---|
| Place | Hatcho district, Okazaki, Aichi Prefecture - the name is linked to the district, eight cho from Okazaki Castle |
| Making | Soybean-koji balls are packed into cedar vats and pressed under a pile of river stones; maturation runs far longer than most miso |
Hatcho miso is the named flagship of soybean miso. Two makers in the Hatcho district of Okazaki still work in the historic way: no rice, no barley, just soybeans carrying their own koji, salt and patience - the vats are weighted with stones stacked by hand.
The taste is unlike any rice miso: dense, dark, slightly astringent and intensely savoury, with little sweetness. It defines aka-dashi soup and Tokai miso dishes. A small spoonful flavours a whole pot; beginners often blend it with a milder miso first, which is exactly how many Nagoya households use it.
See also
Soybean misoRelated page in this guide.Brewery and miso-storehouse visits
Related page in this guide.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.