Sourced from Hatchō-chō, Okazaki (Aichi) GI with year-round Japanese supply, consistent quality, and traceability to the prefecture of origin.
MOQ from 50–200 kg.
Premium ramen tare base — Deep-umami, low-sweetness profile suited to long-cooked ramen tare; export demand growing alongside international interest in Japanese ramen craft.
El Hatcho Miso es un mame miso (miso elaborado solo con soja, sin arroz ni cebada) fermentado en grandes barricas de madera con piedras de río como peso, normalmente envejecido durante dos años. El sistema GI japonés registró el Hatcho Miso en 2024. Sus aplicaciones de exportación incluyen ramen premium, glaseados para carnes a la parrilla y cadenas de suministro de restaurantes japoneses de alta gama.
| Japón | Regulado por el Food Sanitation Act; registrado como IG |
|---|---|
| Unión Europea | Novel Food no requerido; controles de contaminantes |
| Estados Unidos | Generalmente reconocido como alimento |
| China | Verificar las normas de importación |
Supplier-disclosed industry ranges are 50–200 kg with 4–8 week lead times. Hatcho Miso is produced by a small group of GI-registered producers in the Hatchō-chō district of Okazaki, Aichi; export-grade material from these producers is typically allocated through trading houses or direct relationships. Larger orders should be planned 3–6 months ahead given the limited production capacity.
Fuentes · Última revisión: 2026-04-26
Conocimiento del sector — aún no anclado en una única fuente primaria
Yes — soybean-only miso is a recognized category (mame miso, 豆味噌) and is produced in the broader Tōkai region (Aichi, Mie, Gifu) and elsewhere. These products may be sold under generic names (e.g., 三州味噌, 豆味噌) and may follow similar barrel-aging methods, but they may not legally use the GI-protected name 八丁味噌 unless registered under the Hatcho Miso GI scheme. For brand owners requiring GI-protected origin, only producers in the registered Hatchō-chō district qualify.
Fuentes · Última revisión: 2026-04-26
Both jurisdictions treat miso as a traditional fermented food not requiring novel-food authorization. EU import requires standard food import documentation, allergen labeling for soybeans (and any added ingredients), and verification of contaminant monitoring. US import is FDA-routine; allergen labeling for soybeans is required. For GI-protected Hatcho Miso, the producer can issue certification confirming the GI registration; this is increasingly used as a brand-protection lever in export markets.
Fuentes · Última revisión: 2026-04-26
Conocimiento del sector — aún no anclado en una única fuente primaria
Premium ramen tare base
Fuentes
Conocimiento del sector — aún no anclado en una única fuente primaria
Miso katsu glaze (regional Aichi cuisine)
Grilled-meat / dengaku glaze
Fuentes
Conocimiento del sector — aún no anclado en una única fuente primaria
Hanamaruki Foods
ハナマルキ
Mayor fabricante de miso de Japón. Tecnología propia patentada de shio-koji líquido. Shio-koji líquido, shio-koji y kōji de arroz fermentado.
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Marukome Co., Ltd.
マルコメ株式会社
Fabricante n.º 1 de miso en Japón. Portafolio integral de kōji: amazake de kōji, shio-koji y shoyu kōji. Servicios de OEM declarados.
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Marusan-Ai Co., Ltd.
マルサンアイ株式会社
Aichi-based listed soybean processor founded 1952. Japan's leading domestic soy-milk brand and a major industrial-scale soybean ingredient supplier — soy milk, soy protein isolates, hatcho miso (subsidiary), and increasingly plant-based meat-alternative inputs. Multiple production sites in Aichi and overseas; growing international business in plant-protein category. Substantial B2B ingredient supply to Japanese and overseas food manufacturers.
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