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.
Hatcho Miso adalah mame miso (miso yang hanya terbuat dari kedelai, tanpa beras atau jelai) yang difermentasi dalam tong kayu besar dengan batu sungai sebagai pemberat, biasanya dimatangkan selama dua tahun. Sistem GI Jepang mendaftarkan Hatcho Miso pada tahun 2024. Aplikasi ekspor meliputi ramen premium, glazing daging panggang, dan rantai pasok restoran Jepang kelas atas.
| Jepang | Diatur oleh Food Sanitation Act; terdaftar GI |
|---|---|
| Uni Eropa | Novel Food tidak diperlukan; pemeriksaan kontaminan |
| Amerika Serikat | Umumnya diakui sebagai pangan |
| Tiongkok | Verifikasi aturan impor |
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.
Sumber · Terakhir ditinjau: 2026-04-26
Klaim pengetahuan industri — belum disandarkan pada satu sumber primer
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.
Sumber · Terakhir ditinjau: 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.
Sumber · Terakhir ditinjau: 2026-04-26
Klaim pengetahuan industri — belum disandarkan pada satu sumber primer
Premium ramen tare base
Sumber
Klaim pengetahuan industri — belum disandarkan pada satu sumber primer
Miso katsu glaze (regional Aichi cuisine)
Grilled-meat / dengaku glaze
Sumber
Klaim pengetahuan industri — belum disandarkan pada satu sumber primer
Hanamaruki Foods
ハナマルキ
Produsen miso terbesar di Jepang. Teknologi shio-koji cair yang dipatenkan. Shio-koji cair, shio-koji, dan rice kōji terfermentasi.
→
Marukome Co., Ltd.
マルコメ株式会社
Produsen miso nomor 1 di Jepang. Portofolio kōji lengkap: kōji amazake, shio-koji, shoyu kōji. Layanan OEM eksplisit.
→
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.
→