味Aichi Eats

🫙 八丁味噌 · 2 places · Nagoya speciality

Hatcho Miso

The dark soybean miso everything here is made with

Hatcho Miso
A photo of the dish itself — none of the shops listed here publish photos.

Photo: Evelyn-rose / CC0 · Wikimedia Commons

Aged two summers and two winters in cedar barrels weighted with river stones, in Okazaki. Two families have made it beside the same river since the 1600s.

Hatcho Miso

How to eat it

  1. 1Both breweries run free tours in Okazaki, with tastings at the end.
  2. 2It is far saltier and less sweet than the miso sold outside Japan.
Order with one line
Miso oden o kudasai.
= “Miso oden, please.”
Show this to the staff — it means “Hatcho Miso, please.”
Hatcho Miso

See it on video

Only the thumbnail is loaded — the player starts only when you press play.

How Nagoya, Japan’s ‘most boring city’, makes the best misoSouth China Morning Post · 13:21 · 95,280 views
濃厚で旨い 八丁味噌!! #shorts #料理 #八丁味噌ふぶキッチン\Fubukitchin · 1:12 · 12,978 viewsJapanese audio
老舗2社が名乗れない「八丁味噌」ブランド問題が解決 岡崎城から「八丁」の老舗 国の方針受け入れた再申請で“追加登録”CBCニュース【CBCテレビ公式】 · 6:44 · 36,242 viewsJapanese audio
Where to eat it

Where to eat it

🗺️ Open the map →

2 places
  1. まる
    01
    Maruya Hatcho Miso
    1 min walk from Nakaoka Saki🚉 About 41 min from Nagoya Sta.
    Editor's pickEstablished 1337
  2. 八丁
    02
    Hatchoumiso Kakukyuu
    3 min walk from Nakaoka Saki🚉 About 43 min from Nagoya Sta.
FAQ

Good to know

How is hatcho miso different from ordinary miso?
A soybean-only miso born in Hatcho, Okazaki — no rice koji, fermented in giant wooden vats through two summers and two winters. Astringent, deep, almost chocolatey.
Which Nagoya dishes use it?
The sauce on misokatsu, miso-nikomi udon, doteni, miso oden — it is the foundation flavour of Nagoya food, including many shops listed here.
Can I visit the breweries?
The historic makers in Okazaki run factory tours. Hours and booking rules change, so check the official sites before you go.