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