A local business—Maruya—produces Hacho miso, a special red miso made by fermenting soybeans in wooden barrels for around two years. Named for the street the factory resides on, 8th street, production has been going on for some six hundred years.
A local business—Maruya—produces Hacho miso, a special red miso made by fermenting soybeans in wooden barrels for around two years. Named for the street the factory resides on, 8th street, production has been going on for some six hundred years.