BEEF STEW THAT TASTES LIKE IT'S BEEN GOING FOR HOURS

Hatcho, aged over two years, brings mouth-coating savoriness closer to olives than familiar everyday miso. Just a little shifts the broth. Finish with a sprinkle of Shichimi for heat, citrusy brightness, and aromatic complexity.

CREAM CHEESE TOAST BECOMES SOMETHING ELSE ENTIRELY

Spread Hatcho on toast with cream cheese and a pinch of shichimi — rich, savory, and impossible to stop eating. That's umami at work: the fifth taste beyond sweet, sour, salty, and bitter. Hatcho is exceptionally high in natural umami compounds, and you'll taste it.

TOMATO PASTA SAUCE THAT DEEPENS WITH EVERY MINUTE OF COOKING

Delicate miso fades when cooked. Hatcho doesn't. Stir it into a tomato pasta sauce and even after a long simmer, the flavor doesn't disappear — it deepens. Finish with Shichimi for a layer of spice and fragrance.

SEVEN JAPANESE SPICES IN PERFECT HARMONY

Spicy red chili, citrusy Japanese pepper, zesty mandarin peel, nutty black sesame, bright perilla, warming ginger, and aromatic seaweed. Spicy, fragrant, and complex. A small pinch of Shichimi transforms any dish.

CLEAN, SIMPLE INGREDIENTS MISO

Made with only soybeans and salt. Organic, vegan, gluten-free, additive-free, and with no MSG added for simple, trustworthy everyday cooking.