How Miso is Made
Takeya miso is one of Nature's own products, born from soybeans fermented naturally by special Koji enzymes cultured in cooked rice.
Even its preservative is natural - just enough salt to keep Takeya miso fresh, lively and good-tasting for long periods of time.
Miso-making at a glance
Nutritional information per 100g
Calories
192 Kcal
Protein
12.2 g
Fat
6.0 g
Carbohydrates
22.2 g
Ash
13.6 g
Salt
12.2 g
Calcium
90 mg
Sodium
4,100 mg
Phosphorus
160 mg
Iron
4.0 mg
Water
46.0 g