Miso Paste

Fermented And Pickled FoodLegumeSauceAllergen: SoyAllergen: GlutenUmamiSaltySavoryMaltyNuttyFermentedSlightly Sweet

Nutrition (per 100 g)

Calories: 199
Protein (g): 12.8
Fat (g): 6
Carbs (g): 26.3
Fiber (g): 5.4
Sodium (mg): 3728

High in sodium due to salt-based fermentation. Provides concentrated umami and moderate protein from soybeans.

Storage

Room temp: up to 180 days
Refrigerated: up to 365 days
Frozen: up to 540 days

Miso paste is a thick, beige-to-brown fermented soybean paste. Salty, deeply savory, and gently sweet, it dissolves into broths, marinades, and sauces, lending umami and a faintly malty aroma; sold as white (shiro), red (aka), and blended (awase) styles.\n\nOriginating from ancient Chinese jiang and refined in Japan, it became a staple of Japanese cuisine and influenced neighboring East Asian traditions. Producers ferment cooked soybeans—often with rice or barley—with koji and salt, then age from weeks to years to develop color and intensity.