Miso
Also known as: miso paste
Miso is a traditional fermented soy food providing protein, probiotics, and umami compounds. Its primary safety considerations are the soy allergen (FDA major allergen) and high sodium content; the CDC recommends limiting sodium to <2,300 mg/day.
What it is
Traditional Japanese fermented paste made from soybeans, salt, and koji (Aspergillus oryzae); often with rice or barley.
Umami-rich seasoning, soup base, marinade.
Why it's flagged
- high sodium
- major food allergen - soy
What regulators actually say
"The major food allergens identified by law are: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame."
"Most of the sodium we consume is in the form of salt, and the vast majority of sodium we eat comes from packaged, processed, and restaurant foods."
Regulatory status
United States — FDA
Whole-food fermented product; soy is a major food allergen requiring labeling.
European Union — EFSA
Soy listed in EU Annex II as substance requiring declaration.
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