Organic Hacho Miso, Traditionally Made in Japan, Soy, Koji, Rich in Umami, Dark Red, Aged 3 Years, Hatcho, 12.1 oz

This Eden Organic Hatcho (Red) Miso delivers a profound, savory punch—perfect for when you want deep flavor in your cooking. 🌿 What I Love: Rich, Aged Complexity: Aged for 3 years, this dark red miso offers intense umami depth and a satisfying saltiness—ideal for hearty soups, glazes, or marinades. Pure & Organic: Soy, koji, and salt are the only ingredients—clean, Non-GMO, and free of additives. Solid Texture & Yield: Thick and paste-like, so a small amount goes a long way—excellent for concentrated flavor boosts. Authentic Japanese Craftsmanship: It’s made using traditional methods and fermented in cedar wooden tanks, offering genuine, nuanced flavor that commercial misos often lack. ⚠️ A Few Thoughts: Strong Flavor: Its robust taste can overpower lighter dishes—use sparingly or pair with milder misos. Rich Texture: Very thick—thorough stirring and blending into liquids may take a bit of effort. ✅ Final Take: For those seeking an authentic, full-bodied miso that adds intense, savory richness to soups, sauces, and marinades, this Eden organic Hatcho miso is exceptional. Traditional, bold, and beautifully flavorful.

Finally! This is the miso I have been seeking for years. This is a purely subjective, personal opinion, but this is the best kind of miso: dark and strong and creates a rich broth. The flavor reminds me of the 1970s when I worked in a vegetarian restaurant and I'm so happy to have found it again! It is similar to naturally fermented tamari, but less salty and more "meaty" even though it has no meat. The bag it comes in can be re-closed, but the inner bag cannot - and is a tight fit. So I will be scooping it into a jar with a tight lid for easier use. It's much too thick to use a bottle.

I have been trying to mimic the dumpling recipe my local Chinese food place uses. Between this and hoisin sauce, I'm pretty sure I have the recipe nailed down. My homemade dumplings taste so good now. The miso paste is pretty thick and can be hard to get out of the bag. I clipped the corner the inside bag and tried to squeeze out what I need like a pastry bag. Hasn't worked great and will probably need to cut the whole thing open to get it all out. Taste is great. Like I said, between this and adding hoisin sauce to my filling, the dumplings taste so good and savory. There are so many bad dumpling recipes online that have no flavor. Putting some this in will help tremendously. Can't wait to try adding some of this to my soups.

This is really good for miso soup, salad dressing marinades and so forth. However, the packaging leaves much to be desired. It's plastic first and second it's hard to close, you need your own clip and it can get dirty from handling the top of you don't use it fast it runs the risk of actually getting moldy which I have never seen miso do except with this bag. I threw it away and figure it a fluke and I will continue to buy more from Eden foods

I really love this stuff. My stomach frequently sucks so many times all I can do is make a little sauce out of this plus olive oil or other healthy fat, soy or tamari, nutritional yeast, sesame seeds, water, and add it to rice. It is tasty and generally seems to help my stomach heal when I’m having a flare up. This is my favorite flavor of the Eden misos I’ve tried, the one I buy repeatedly, though one of the barley misos helps my stomach a bit more than this one.

Well, I'm an Eden product fan. This one misses the mark, for me -- it's pretty strong (compared to, say, their barley-brown rice Miso); the packaging left a lot of room for improvement: an inner plastic bag holds the product, hard to get into; I finally removed both the outer and inner bags and put the Miso in a Tupperware, then had to rubber band the label to the outside so I'd know what was inside.Lotta work. In my opinion it's hard to dissolve. Of course, I'll use it - never throw good food away, right? I'd never buy this one again. Not when their other barley version is around; it's in the plastic tub, so easy to use, so delish .

Pure authentic miso that is not too salty. I use it frequently for a rich miso broth that can be served alone or used as a base for soups and sauces. A very fast and healthy meal with tofu, green onion and a side of brown rice. The easiest prep is to boil water, turn off the heat, and push the miso quickly through a strainer with a spoon. Miso contains very healthy enzymes. To preserve all of the nutrients and antioxidents, I do not let it boil.

I used to buy this miso at my local health food store. That store is gone now, but at least the same miso is available online. (I don't shop much at the fancier organic food stores.) I love this as the base of a quick meal full of leftover veggies and grains. One tip I actually learned by watching a Japanese movie... I used to struggle a bit with lumps. First I learned to put a little water in a cup and dissolve the miso in it before adding back to the pot. But I was still chasing the miso around the cup. Now I do a version of what I saw in the movie.. If you put the miso in a small strainer, you can sit the strainer in the liquid of your soup or stew. Then it's easy to stir and dissolve the miso while it's in the strainer. That way it moves smoothly into the broth, and no lumps. I do this in individual serving bowls, so I don't accidentally boil and destroy some of the health benefits of the miso while re-heating my pot of food.