Miso is a traditional fermented Japanese staple food and seasoning made from different types of grains but mainly soya and a unique koji fermentation culture. Revered for centuries as the most famous miso in Japan and celebrated as the miso supplied to the Emperor of Japan for over one hundred years, this pure soya bean miso is a powerhouse of concentrated nutrition, with twice as much protein than either long aged Brown Rice or Barley Miso. It is produced by miso craftmen of five centuries, using large seasoned cedarwood kegs to fully mature for up to 3 years. As a result, Hatcho miso is also considered the most effective. Dark and rich, this miso has a distinctive taste that can add an interesting new flavour to everyday cooking, especially soups, sauces and condiments.