Revered for centuries as the most famous miso in Japan and celebrated as the miso supplied to the Emperor of Japan for over one hundred years, this pure soya bean miso is a powerhouse of concentrated nutrition, with 80% more protein and 25% less salt than either long aged Brown Rice or Barley Miso. It is produced by miso craftmen of five centuries, using large seasoned cedarwood kegs to fully mature for up to 3 years. As a result, Hatcho miso is also considered the most medicinally effective. Dark and rich, this miso has a distinctive taste that can add an interesting new flavour to everyday cooking, especially soups, sauces and condiments.