Description
Soybeans fermented and aged with koji and salt. Depending on the koji (rice, barley or soy) and ageing, it ranges from white to reddish brown, each region with its own style.
味噌
みそ
miso
Miso
- All year round
Did you know?
The phrase 'temae miso' ('my own miso') means self-praise, from households boasting about their homemade miso.
Famous produce
- Shinshu miso (Nagano)
- Hatcho miso (Aichi)
- Sendai miso (Miyagi)
- Saikyo miso (Kyoto)
In the kitchen
- miso-shiru
- saikyō-yaki
- miso nikomi udon
- dengaku
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
182 kcal
- Protein 29%
- Fat 31%
- Carbohydrate 40%
| Energy | 182 kcal |
|---|---|
| Water | 45.4 g |
| Protein | 12.5 g |
| Fat | 6 g |
| Carbohydrate | 21.9 g |
| Dietary fibre | 4.9 g |
| Salt equivalent | 12.4 g |
| Sodium | 4,900 mg |
|---|---|
| Potassium | 380 mg |
| Calcium | 100 mg |
| Magnesium | 75 mg |
| Iron | 4 mg |
| Zinc | 1.1 mg |
| Iodine | 1 µg |
| Vitamin A (RAE) | 0 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.6 mg |
| Vitamin K | 11 µg |
| Vitamin B1 | 0.03 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 68 µg |
| Vitamin C | 0 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 17045 · Tr = trace · — = no data
