CookEatShare is also available in English
Cerrar

Ingredient

Bookmark and Share

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.

Promedio 0/5

0 votos

click hearts to rate
0 evaluaciónes
0 comentarios

Also known as

  • Hatcho miso
  • Hat-cho miso
  • Mame miso
  • Dark miso

Substitutes

red miso (made from barley instead of soybeans, not as pungent)
How good does this ingredient look to you?
roll over hearts and click to rate

Leave a review or comment

  • Calificación: 0
click hearts to rate