{"id":1715,"date":"2023-12-05T15:12:33","date_gmt":"2023-12-05T06:12:33","guid":{"rendered":"https:\/\/chubu-roo.com\/eng\/?p=1715"},"modified":"2024-03-29T11:24:49","modified_gmt":"2024-03-29T02:24:49","slug":"kakukyu","status":"publish","type":"post","link":"https:\/\/chubu-roo.com\/eng\/destination\/kakukyu\/","title":{"rendered":"\u3010Kakukyu Hatcho Miso (Hatcho Miso no Sato)\u3011 Discovering a Signature Brand Ingredient of Okazaki"},"content":{"rendered":"\n

The History of Kakukyu, Dating Back to the Warring States Period<\/h2>\n\n\n\n
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Kakukyu’s history can be traced back to the Warring States period. Hayakawa Shinrokuro Katsuhisa, an ancestor of the Hayakawa family and a retainer of Imagawa Yoshimoto, fled to a temple in Okazaki after Imagawa’s defeat at the Battle of Okehazama in 1560. There, he changed his name to Kyuemon and learned the art of miso-making. Several generations later, his descendants moved to a location eight “cho” west of Okazaki Castle and began making miso in 1645.<\/p>\n\n\n\n

The miso made by Kyuemon came to be known as Hatcho Miso, named after the village of Hatcho (now Hatcho Town in Okazaki City, Aichi Prefecture). Interestingly, the head of Kakukyu has traditionally inherited the name “Hayakawa Kyuemon.” The brand name “Kakukyu” originates from the character “\u4e45(Kyu)” enclosed in a square, forming the mark “\u89d2\u4e45” (Kakukyu).<\/p>\n\n\n\n

No Reservation Needed for Individuals! Tour Valuable Documents and Miso Warehouses<\/h2>\n\n\n\n

To make Hatcho Miso, first, a mixture of only soybeans and salt is prepared and put into large wooden barrels. Then, natural river stones are manually stacked by artisans to serve as a weight, and the mixture is naturally fermented over two summers and two winters (more than two years) to completion.<\/p>\n\n\n\n

During the factory tour, visitors can see miso warehouses lined with these wooden barrels and a museum displaying valuable documents for free. The fact that no reservation is needed for individuals to participate is highly appreciated. A guide will accompany visitors during the tour.<\/p>\n\n\n\n

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Perfect for Personal Use or as Gifts! A Wide Variety of Hatcho Miso Processed Products Available<\/h2>\n\n\n\n
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After enjoying the factory tour, explore the gift shop. Thinking miso is only for miso soup? While that’s a common use, there are now a variety of uniquely processed products continuously emerging.<\/p>\n\n\n\n

For example, there’s Hatcho Miso powder that instantly adds a miso flavor to dishes, as well as popcorn and manju (Japanese sweets) made with Hatcho Miso. Vintage-type Hatcho Miso, aged not for two summers and two winters but for over five years, is very popular as a small gift. Enjoy looking for a wide range of Hatcho Miso souvenirs for personal use or as gifts. Of course, it’s also possible to visit just to purchase souvenirs.<\/p>\n\n\n\n

Enjoy Nagoya Cuisine! Savor Miso-Nikomi Udon and Miso Katsu<\/h2>\n\n\n\n
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On the premises, there is a dining facility, “Okazaki Kakukyu Hatcho Village,” where you can enjoy gourmet dishes lavishly using Hatcho Miso. Miso-Nikomi Udon and Miso Katsu set meals, beloved as Nagoya cuisine, are must-try delicacies when visiting Aichi Prefecture. The sweet and salty taste of Miso Soft Ice Cream is also highly popular and addictive.<\/p>\n","protected":false},"excerpt":{"rendered":"

Okazaki City in Aichi Prefecture is the birthplace of Tokugawa Ieyasu. Located eight “cho” (approximately 870 meters) west of Okazaki Castle, Kakukyu has been producing Hatcho Miso using traditional methods since the early Edo period. Here, visitors can enjoy factory tours and gourmet experiences featuring Hatcho Miso.<\/p>\n","protected":false},"author":1,"featured_media":1716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3,6,2,9],"tags":[188,189,190],"class_list":["post-1715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aichi","category-interest","category-destination","category-experience","tag-hacho-miso","tag-gourmet","tag-factory-experience"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/chubu-roo.com\/eng\/wp-json\/wp\/v2\/posts\/1715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chubu-roo.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chubu-roo.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chubu-roo.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chubu-roo.com\/eng\/wp-json\/wp\/v2\/comments?post=1715"}],"version-history":[{"count":4,"href":"https:\/\/chubu-roo.com\/eng\/wp-json\/wp\/v2\/posts\/1715\/revisions"}],"predecessor-version":[{"id":1772,"href":"https:\/\/chubu-roo.com\/eng\/wp-json\/wp\/v2\/posts\/1715\/revisions\/1772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chubu-roo.com\/eng\/wp-json\/wp\/v2\/media\/1716"}],"wp:attachment":[{"href":"https:\/\/chubu-roo.com\/eng\/wp-json\/wp\/v2\/media?parent=1715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chubu-roo.com\/eng\/wp-json\/wp\/v2\/categories?post=1715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chubu-roo.com\/eng\/wp-json\/wp\/v2\/tags?post=1715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}