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八丁味噌 (はっちょうみそ) Japanese meaning | Kotomora
Meanings 1
noun
hatcho miso ; dark miso from Aichi
food / cooking
A dark, rich miso variety traditionally produced in Aichi Prefecture, especially around Okazaki. Known for its deep umami and slightly astringent taste, often used in hearty dishes like miso nikomi udon.
味み 噌そ 煮に 込こ みうどん に は 八はっ 丁ちょう 味み 噌そ が よく 使つか わ れる 。
Hatcho miso is often used in miso nikomi udon.
Kanji 八 eight, eight radical (no. 12) Similar words 味み 噌そ General term for miso; 八丁味噌 is a specific dark variety.
赤あか 味み 噌そ Red miso category; 八丁味噌 is a type of red miso, but with a distinct production method and deeper color.
Etymology Named after the Hatcho (八丁) area in Okazaki, Aichi Prefecture, where it was traditionally produced. The exact origin of the name is uncertain, but it is associated with the historical miso-making district.
