Vegetables · per 100g
A deeply savory fermented paste that serves as a cornerstone of Japanese cuisine, miso provides a complex umami profile and a concentrated source of plant-based protein and bioactive soy compounds.
Phosphorus, Available carbohydrates
Sum of Polyunsaturated Fatty Acids, Dietary fibre
Iodine, Magnesium
Zinc, Copper
Nutritional summary
Interesting fact
Miso was originally considered a luxury item in Japan and was used as a form of currency or as a gift among the elite during the Heian period.
Standout nutrients
Sodium
Iodine
Copper
Magnesium
Seasonality
Not available
Diet
Sustainability
As a plant-based protein source, soy-based miso has a significantly lower carbon footprint than animal-derived umami sources.
Storage
Refrigerate
6–12 months
Keep tightly sealed to prevent oxidation and drying out.
Flavour
Harmonized from 3 validated sources
Claim citations
6