The color of the dish turns brown because of the hatcho miso, but it is supposed to have a dark color so you shouldn’t worry about it.
This particular type of miso has a unique, slight sourness but also has a richer and more savory taste because of the extended period of the maturing process. It is less likely to lose its flavor even when cooked, so hatcho miso is the perfect miso to choose for Miso Nikomi Udon.
We recommend using relatively thick dashi stock to keep the rich flavor of the miso from overpowering the stock.
In Aichi Prefecture, Hatcho Miso is an essential condiment in everyday cooking. It is of course used in miso soup, but also other miso-based dishes, for example, miso katsu and miso dengaku.