Traditional Japanese Production and Quality

Eden Hacho Miso is made using whole US organically grown soybeans and a traditional koji fermentation process handed down by miso masters through generations. Healthful bacteria and enzymes break down the carbohydrates and proteins into easily assimilable sugars and amino acids, beneficial digestive enzymes, vitamins and minerals. Such high quality miso is five times higher in protective isoflavones than other soy foods.

Koji is prepared using Aspergillus oryzae spores. This particular species is especially plentiful in the town of Okazaki, in Aichi prefecture where Eden Hacho Miso is produced.

Hacho miso has a distinctive richness, deep flavor and heartiness that makes it particularly suited to cooler climates or seasons. It has been taken on Japanese expeditions to the South Pole and Japanese mountain climbing expeditions as an easy to use and energizing food source with readily available protein. Ancient shogun warriors were fed hacho miso for strength and endurance.