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.
Le Hatcho Miso est un mame miso (miso exclusivement à base de soja, sans riz ni orge) fermenté dans de grands fûts en bois lestés de pierres de rivière, et vieilli généralement deux ans. Le système GI japonais a enregistré le Hatcho Miso en 2024. Les applications à l'export incluent les ramen premium, les glaçages pour viandes grillées et les chaînes d'approvisionnement de restaurants japonais haut de gamme.
| Japon | Régi par le Food Sanitation Act ; enregistré en IG |
|---|---|
| Union européenne | Novel Food non requis ; contrôles de contaminants |
| États-Unis | Généralement reconnu comme denrée alimentaire |
| Chine | Vérifier les règles d'importation |
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.
Sources · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
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.
Sources · Dernière vérification: 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.
Sources · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
Premium ramen tare base
Sources
Connaissance sectorielle — non encore rattachée à une source primaire unique
Miso katsu glaze (regional Aichi cuisine)
Grilled-meat / dengaku glaze
Sources
Connaissance sectorielle — non encore rattachée à une source primaire unique
Hanamaruki Foods
ハナマルキ
Premier fabricant de miso au Japon. Technologie propriétaire brevetée de shio-koji liquide. Shio-koji liquide, shio-koji et kōji de riz fermenté.
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Marukome Co., Ltd.
マルコメ株式会社
Fabricant n° 1 de miso au Japon. Portefeuille complet de kōji : amazake de kōji, shio-koji et shoyu kōji. Services OEM explicites.
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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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