Sempio Japanese-Style Miso Paste is a naturally fermented soybean paste produced by Sempio, one of Korea's leading fermented food brands, crafted in the tradition of Japanese miso. Its ingredients are: water, soybeans, wheat flour, salt, alcohol, and Aspergillus oryzae (koji). Compared to traditional Korean Doenjang, Japanese-style miso tends to be lighter in colour, milder in taste, and less salty. Much like European cheese or wine, miso develops its deep, complex umami through natural fermentation. It can be used in a wide range of dishes including soups (Doenjang-guk), sauces, dressings, and marinades.

Yes, this product contains two of the 14 major allergens listed under EU Food Information Regulation 1169/2011: ① Gluten — from wheat flour, ② Soybeans. Individuals with coeliac disease, wheat allergy, or soy allergy should exercise caution or consult a medical professional before consumption. Additionally, the presence of alcohol in the ingredients may indicate sulphites; if sulphite content exceeds 10mg/kg, EU law requires it to be declared as an allergen. Please contact the manufacturer (Sempio) for specific content levels.

The vegan and vegetarian suitability of this product has not been officially confirmed. The ingredient list (water, soybeans, wheat flour, salt, alcohol, Aspergillus oryzae) alone cannot fully exclude the use of animal-derived ingredients. In particular, some variants within Sempio's miso product range include seasoning versions containing katsuobushi (bonito), anchovy, tuna, or kelp extracts. Please verify the exact barcode/SKU before purchasing to confirm which version you are buying. Those following a strict vegan or vegetarian diet are advised to contact Sempio directly before purchase.

No, this product is not Halal certified, or its certification status has not been confirmed. Furthermore, the product contains alcohol as an ingredient, which may make it unsuitable for those following a strict Halal diet. We do not recommend this product for those adhering to Halal dietary requirements.

Miso paste is a naturally fermented food, and proper storage is important for maintaining its flavour. Before opening, store in a cool, dry place. After opening, refrigerate and keep the surface from direct contact with air — store in an airtight container or press cling film directly onto the surface. When refrigerated, it can be used for several months. Over time, the colour may deepen and the flavour may become richer — this is a natural characteristic of fermented foods. When cooking, avoid adding miso directly to boiling liquid; instead, reduce to a low heat or remove from heat before dissolving the paste, to preserve the full depth of its naturally fermented flavour.