Hatcho Miso Unpasteurized Soy Bio from La Finestra is one of the oldest varieties of miso. It is made exclusively from soy and salt, with no grains included, giving it a dark color and a distinctly intense flavor. Ingredients like soy*, water, sea salt, and koji (Aspergillus oryzae) reflect its organic origin. The product is ideal for adding at the end of soup cooking, avoiding boiling, as it is naturally salty. It should be stored away from light to preserve its properties. Notably, the development of light clumps on the surface is due to the natural formation of amino acids, a characteristic process of miso fermentation. Additionally, its nutritional values highlight a high protein content of 18.5 grams per 100g.