Ingredient
Hat-cho miso
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This is a very strong, salty version of miso that's made with soybeans and aged for up to three years. It's reddish-brown, somewhat chunky, and often used to flavor hearty soups.
Also known as
- Hatcho miso
- Mame miso
- Mamemiso
- Dark miso
Substitutes
red miso (made from barley instead of soybeans, not as pungent)
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