Maruya Hatcho Miso was founded in 1337. The company began as a brewer and has been making Hatcho miso for 400 years. It is one of the oldest miso manufacturers in Japan. Hatcho miso is made in 2-meter-high wooden barrels. In it, 6 tons of miso is prepared. Craftsmen pile 3 tons of heavy stones on top of the miso. The miso is then allowed to mature in its natural state for more than two years. Hatcho miso is full of the umami of soybeans and has a long shelf life. We have been exporting our Hatcho miso products to Europe and the United States since 1968. In 1987, we obtained organic certification and began exporting organic Hatcho miso. Foreign chefs are also taking notice of Hatcho miso as a seasoning that enhances the flavor of traditional dishes and as a source of inspiration for new dishes.