Packaged Dashi Miso Soup by 650 years-old Miso Brewery (5 Servings)

Packaged Dashi Miso Soup
by 650 years-old Miso Brewery

Their Miso Making

2.Stone Piling

Each stone is stacked one by one.

The craftsman says, "Stones have faces," emphasizing the difference between "placing" and "stacking."
Stone-piling craftsmen, who have accumulated years of training, inherit this technique passed down by their predecessors.

3. Aging

It matures naturally over two summers and two winters.

4. Extraction

The finished miso is extracted by the hands of the craftsman.
The craftsman stands atop the miso.

5. Completion

It's aged slowly over time with low moisture content, becomes a miso where the richness of soybean flavor is tightly packed, resulting in a deep and flavorful miso.

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Story of Maruya

Located approximately 870 meters west of Okazaki Castle in Haccho Village (now Haccho Town) Aichi Prefecture, across the Tokaido Road, two miso producers, Maruya Haccho Miso and Kakkyu Haccho Miso, have been practicing the traditional miso-making method since the Edo period.
They have collaborated and sometimes competed, preserving the art of miso-making.
During World War II, due to government regulations, the production of Haccho Miso was temporarily halted.
However, five years after the war, this traditional production method was reinstated and continues to be practiced today.

In 2010, for the first time in 78 years, new wooden barrels were procured.
Preserving tradition is not something that can be achieved by just one company.
In order to uphold this traditional method, numerous craftsmen with various skills come together, ensuring that the tradition is passed down to future generations.
As part of this effort, acquiring new wooden barrels and preserving the tradition of barrel craftsmanship is essential to our mission.

Official Collaboration with Tokai Region
(Aichi, Gifu and Mie Prefecture)

 Of course, you can't miss out
on the region's delectable cuisine.