A rich, dark Miso made only from soya beans, as opposed to other varieties that include rice or barley as well. Use instead of salt to enrich the flavour of soups, stews, beans, sauces and spreads. One teaspoon of Hatcho Miso will season about one cup of liquid. Dilute in a little cooking liquid then add towards the end of cooking.
Cultured whole soya beans (65%), Water, Sea Salt, Roasted Barley Flour.