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

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 4,800 mg
Phosphorus 160 mg
Iron 4.0 mg
Water 46.0 g