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← Ingredient guide

🥬 Ingredient guide

Miso

A seasoning made by fermenting soybeans with salt and koji. Used for miso soup, stir-fries and marinades.

Miso

👀 At a glance

🫘Made fromSoybeans, salt, koji
🍶TypesRice, barley, soybean miso
🎨ColorWhite to reddish brown

🔥 How to use

🥣
Miso soup

Once the ingredients are cooked, lower the heat and dissolve the miso

♨️
Don’t boil

Boiling after adding miso makes the aroma fade

🍖
Marinating

Meat or fish marinated in miso turns tender and toasty. It burns easily, so use lower heat

📊 Nutrition (per 100 g)

182kcal
12.5gProtein
12.4gSalt

Figures for light-colored rice miso[1]

⚠️ Be careful

  • If you have a soy allergy, don’t use it
  • It’s salty, so stick to the amount

🧊 Storage

Keep it in the fridge. Press plastic wrap onto the surface to keep the color.

Recipes with this ingredient

See 14 more recipes
Sources(1)
  1. MEXT (Japan), Standard Tables of Food Composition in Japan 2020 (8th ed.), 2023 supplement

Checked on 2026-10-07.