A 1kg packet of dark red, GM free Hatcho red miso paste. Considered one of the best quality types of miso in Japan Hatcho red miso is renowned for its strong savoury flavour, popularity with the Emperor and health properties including promoting a healthy gut and aiding the prevention of cancer. Hatcho miso is made using steamed soybeans rather than boiled and is left to ferment for two years in vats covered with 3 tonnes of river rocks, a 500 year old technique. Aichi prefecture is the home of this hatcho miso and is a key ingredient to two of the areas signature dishes, miso katsu and miso nikomi udon.