Hatcho miso

Hatcho Miso was a dark miso paste made using a process of steaming soybeans (instead of boiling) followed by maturation in cedar barrels under a heavy weight of stacked river stones for at least 2 years. It was served with cold sake to bring out the subtleties in the flavor. Scenes from the Empire: Halloween Deluxe Edition, by Robert Denton and Shawn Carman
Category:Rokugani Language
Category:Food