Condiment
Miso
Miso is Japanese fermented soybean (and grain) paste—white/sweet to red/robust—used for soup, marinades, and glazes. Koji fermentation builds deep umami. Whisk off boil into dashi for miso soup; glaze aubergines and fish. Salt levels vary by type.
Also known as: Miso
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 1.88 g
- Saturated Fat 0.36 g
- Trans Fat 0 g
- Monounsaturated Fat 0.55 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 0 mg
- Sodium 4313 mg
- Salt 10.8 g
- Total Carbohydrate 11.9 g
- Dietary Fibre 1.01 g
- Total Sugars 5.65 g
- Complex / starch 2 g
- Protein 2.84 g
- Water 77.4 g
- Energy 76 kcal
- Water 77.4 g
- Carbohydrates 11.9 g
- Sugars 5.65 g
- Monosaccharides 3.96 g
- Disaccharides 1.69 g
- Starch 2 g
- Amylose 0.5 g
- Amylopectin 1.5 g
- Digestible Starch 1.7 g
- Resistant Starch 0.2 g
- Fibre 1.01 g
- Soluble Fibre 0.35 g
- Insoluble Fibre 0.66 g
- Protein 2.84 g
- Fat 1.88 g
- Saturated Fat 0.36 g
- Monounsaturated Fat 0.55 g
- Polyunsaturated Fat 0.97 g
- Vitamins 25.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.12 mg
- Vitamin B5 — Pantothenic Acid 0.06 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.2 µg
- Vitamin C 2 mg
- Vitamin E 0.11 mg
- Vitamin K 0.5 µg
- Minerals 4499 mg
- Major Minerals 4493 mg
- Trace Minerals 5.9 mg
- Salt 10.8 g
- Sodium Chloride 10.8 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.12 · vitamin-b5-pantothenic-acid: 0.06 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.2 · vitamin-e: 0.11 · vitamin-k: 0.5 ·
Minerals
Sodium: 4312.96 · Potassium: 150 · Calcium: 30 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Condiments are flavour concentrates—often high in salt or sugar relative to serving size.
In the kitchen
Culinary partners and combinations that usually underperform with Miso.
Pairs well with
Classic and complementary matches
- ButterMiso butter
- Ginger
- SalmonGlazes
- Sesame Seed
- Spring Onion
- TofuSoups
Usually avoid with
Often clash in flavour or tradition
History
Japanese fermentation culture developed miso as a staple paste.
Regional miso styles (white, red, barley) diversified across Japan.
Packaged miso reached global Japanese kitchens.
Chefs worldwide used miso as a universal umami paste.