Hikari Inaka Miso is a Japanese-style naturally fermented soybean paste (miso). Both Korean Doenjang and Japanese miso are traditional fermented soybean condiments with deep, savoury flavour profiles, but they differ in production method and ingredient ratios. This product is a Japanese miso paste made from soybeans (29%), rice, salt, water, and alcohol, and can be used in both Japanese and Korean-inspired dishes — from Miso Shiru and Doenjang Jjigae to seasoned vegetable dishes. Like cheese or wine, the fermentation process develops a complex, layered umami flavour.

Yes. The ingredients of Hikari Inaka Miso Paste are water, soybeans (29%), rice, salt, and alcohol — no animal-derived ingredients are included. It is therefore suitable for both vegan and vegetarian diets. Please note that no official vegan certification mark has been confirmed; those requiring strict certified products should take this into account.

Based on the ingredient list, this product does not contain wheat, barley, rye, or other gluten-containing grains. However, no official gluten-free certification mark has been confirmed. For information on potential cross-contamination at the manufacturing facility, we recommend contacting Hikari Miso Co., Ltd. directly. Among the EU's 14 mandatory allergens, this product contains Soybeans. Anyone with a soy allergy should avoid consumption. Please also note that the product contains Alcohol, which may be relevant for consumers who avoid alcohol for dietary or religious reasons.

This product contains approximately 11.3g of salt per 100g, which is relatively high. However, this is typical of fermented paste condiments such as miso and Doenjang — they are not foods eaten in large quantities at once, but rather used in small amounts as a flavouring (condiment). A standard serving of 1–2 tablespoons (approx. 15–30g) dissolved into a soup or sauce results in a much lower actual salt intake. We recommend not adding additional salt to dishes that already include miso.

After opening, seal the lid tightly and store in the refrigerator. When refrigerated, the product will maintain its quality for several months. As a fermented food, miso is naturally resistant to spoilage, but pressing a sheet of cling film directly onto the surface before sealing will help extend its shelf life further. Check the Best Before date printed on the outer packaging. As a fermented product, it may still be usable as a condiment beyond the best before date if the smell and colour appear normal, but if in any doubt, it is safest to discard.