Miso made in the same traditional way for over 370 years


  • 1645
  • Hatcho Miso
  • Kyuemon Hayakawa


Making Miso in Hatcho Village

In 1560, Kyuemon Hayakawa began making miso in Hatcho Village, west of Okazaki Castle.

The upper reaches of the Yahagi River, which flows through this area, are made of fine granite.

As a result, the water was plentiful, clean, and cool year-round, making it ideal for miso production.

Kyuemon , who was originally a samurai, started his business making miso, an essential food for soldiers, and supplying it to Okazaki Castle.

In the Edo period (1603-1868), Hatcho Village became a major transportation hub where the Yahagi River and Tokaido Highway intersected, and the miso business grew steadily.

The name Kyuemon has been passed down from generation to generation, along with the tradition of miso making.

We continue to make miso using the same methods as in the past, and in recent years we have been cultivating "Yahagi soybeans," a native species of Aichi Prefecture, in an effort to revive the original flavor of the company.



Miso matured in wooden vats for more than two years

Hatcho miso is made without rice, using only soybeans and salt.

Because of the many rivers flowing through the area and the high temperatures and humidity, which make it easy for food to spoil, the water used to prepare the miso has been reduced to the absolute minimum, resulting in a unique, hard miso.

6 tons of miso is prepared in a wooden vat about 78 in. in diameter.

Skilled craftsmen pile about 350 natural stones (weighing 3 tons) on top of the vat in the manner of a castle stone wall.

The reason for this is to keep the weight from collapsing in the event of an earthquake, and to keep the pressure on the miso so that the water inside can soak into the miso evenly.

The miso is then naturally brewed for more than two years, slowly developing a rich flavor.

In recent years, stainless steel or enameled containers have become the mainstream for making miso instead of wooden vats.

This is because the containers can be heated to speed up the maturation process.

However, the microorganisms that live in wooden vats after years of miso production give miso its unique flavor.


For Customers

Try "Hatcho Miso," a traditional method.

The name "Hatcho Miso" originates from the former Hatcho Village (now Hatcho Town).

However, in 2017, the definition of "Hatcho miso" was changed by a national system as follows.

"The production area must be in all of Aichi Prefecture," "The material of the vat must not matter," and "The brewing must last at least three months.

The flavor and taste of Hatcho miso is brewed by the topography and climate unique to Hatcho Town, the various bacteria that live in the soil, and the traditional method that has been used for 400 years.

Fortunately, many people agreed with our objection, and we received more than 70,000 signatures from within and outside Okazaki City.

We will continue to fulfill our responsibility to consumers as a long-established company by preserving the tradition of Hatcho miso as we always have.


1972 Minister of Health and Welfare Award "as an excellent facility for food hygiene".

1996 Registered as Tangible Cultural Property by the Agency for Cultural Affairs (Head Office Building and Archives)

2021 COREZO Foundation COREZO Award

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