Kacchu Miso (Katsuo Miso Soup Base ) 100 g

[LIMITED TIME ONLY]

Prefecture: Okinawa
Producer: Hamaguchi Suisan
Ingredients: Miyako miso (soybeans (domestic, non-GMO), koji (wheat), sea salt, awamori (Okinawa rice liquor)), bonito flakes
Dairy-free
Size: 100g
Storage: Refrigerate after opening
 

Located 290km from the main island of Okinawa lies the island of Miyako and the smaller neighboring island of Irabu. For over 100 years the island of Irabu has been home to a thriving bonito fishing and drying industry. Using large skipjack tuna weighing 7kg or more (known as tobidai), Irabu continues to keep this tradition alive today. 

These high-quality bonito flakes have been combined with Miyako miso, made with 100% domestic soybeans, to create the base of a soup called “kacchu”. Known as a soul food of Miyako, kacchu soup is bursting with umami thanks to locally made miso while bonito flakes lend a subtle smokiness to the broth. Hamaguchi Suisan’s easy-to-use soup base paste makes enjoying a taste of Miyako as simple as adding boiling water. 

While Hamaguchi Suisan began in 2015 as a small seafood processing company, today the business has expanded to include a variety of products that utilize Irabu’s prized bonito, such as this soup mix. The company prides itself in showcasing local ingredients and natural flavors while using as few additives and preservatives as possible, making its products safe for all. Hamaguchi Suisan cherishes the island’s natural resources and hopes to share local flavors with Japan and the world while sustaining Irabu’s bonito tradition. 
 

Suggested uses: To prepare delicious kacchu soup squeeze 20g (about 1½ Tbsp) of kacchu miso into a bowl and mix with 180ml of boiling water. For true Miyako style kacchu soup try cracking an egg into the bowl before adding the boiling water. The miso can also be used as a dip for vegetables or seasoning for stir-fries. It can also be mixed with vinegar and sugar to create sumiso, a sweet and sour Japanese sauce commonly eaten with vegetables and seafood.