A long-standing miso maker that dates back to the early Edo period, Kakukyu’s Head Office and Archives were recognized as Registered National Tangible Cultural Properties by the national government. Once a large storehouse used for preparing miso, the Archives building introduces what traditional miso-making techniques looked like. You can also taste and compare miso soups made with Hatcho Miso and Akadashi Miso. The giant wooden casks with a diameter of 6-shaku, equivalent to around 1.8 meters, continue to be used to this day and the sight of them lined up in the miso warehouse is incredible!

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 preserve the traditional 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.