Ingredient

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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.

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Also known as

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

Substitutes

red miso (made from barley instead of soybeans, not as pungent)
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