Here periodic factory tours are held and a friendly guide will show you around the inside of the manufacturing facilities. The best part is the sight of rows of miso tubs that have stood the test of time. Skilled craftsmanship is required to pile as much as three tons of stone weights in a stable cone shape on top of each tub, and to become one of these stone craftsmen takes many years.
At the end of the tour, samples of skewered konjac called konnyaku dengaku are served with Hatcho Miso’s notable “miso dare” sauce. The gradual flow of time in the factory and the aromatic scent of miso evoke a sense of Japanese nostalgia.

Old Streets Lined with Miso Storehouses (Hatchokura-dori)

The name Hatcho Village (modern day Hatcho district) came from its location 8-cho (pronounced “hatcho,” or approximately 870 meters) from Okazaki Castle. Hatcho Miso, which derived its name from this place of production, differs from other types of miso in that it is made with only soybeans, water, and salt and doesn't use rice bran. For that reason, Hatcho Miso is treasured because it can be kept for a long time without a loss of flavor. This miso also became the starting point for famous, representative dishes of Nagoya and the Mikawa region such as miso-nikomi udon noodles, miso-katsu pork culets, and miso oden hot pot.

Miso manufacturers Maruya Hatcho Miso and Kakukyu Hatcho Miso continue to maintain the time-honored production methods to this day. The appearance of old Japan remains in the warehouses that line the narrow alleyways with their characteristic contrast of black wooden boards and white earthen walls coated in plaster. Furthermore, this neighborhood was the location of NHK’s morning drama serial Junjo Kirari, which was broadcast in 2006. Along the road are stone monuments with the signature and handprint of the heroine, played by Miyazaki Aoi.