【47 Hakko Aichi】愛知の八丁味噌 Hatchomiso 〜味噌汁の味は、その土地のプライド〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


The taste of miso soup is the pride of that land
Hatcho Miso is a unique miso that originated over 400 years ago in the Hacho district of Okazaki City, and continued to be loved as the favorite miso in Aichi and other prefectures in the Tokai region. Hatcho Miso belongs to the genealogy of miso from Korea’s Doenjang and other similar fermented bean pastes developed in the Asian continent. It is made by fermenting steamed soybeans to make bean koji to which salt water is added and finally brewed into miso. Since it does not contain rice koji or barley koji that add sweetness to the end product, it becomes bitter and sour with a very thick, concentrated taste. It is close to the original miso that was passed on to Japan, which established itself as a symbolic taste of Tokai.

どう作って食べるか / HOW TO MAKE & EAT

★ 石をピラミッド状に積むことで空気を抜き、雑味のない発酵を促す。

❶Crush the boiled soybeans and roll them into a round-shaped ball. Add koji molds and ferment it to make them into soybean koji.
❷Mix salt water with soybean koji until the mixture becomes a paste.
❸Put it in kioke and weigh down with stones to remove the oxygen. Finally let it age for at least 2 years.
★ Remove the air by piling up the stones in a pyramid to promote fermentation that is free from the impure taste.

As the base of miso soup
As the seasoning agent for stewed meals, including udon
Apply on vegetables and tofu to make dengaku

食べられている地域 / Regions where it is eaten
All around the Tokai region

微生物の種類 / Types of microorganisms
Koji-kin (Aspergillus oryzae), lactic acid bacteria, yeasts

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