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Red Miso Paste
Red Miso Paste
Low concern
Red miso is a traditional fermented food. It is high in sodium (typically 10–13% by weight).
Found in
158 products
What it is
Aged Japanese fermented soybean paste (aka miso) made from soybeans, salt, koji (Aspergillus oryzae), and sometimes barley/rice; longer fermentation gives darker color and stronger flavor.
Seasoning / umami flavor base.
Why it's flagged
- high sodium
- soy allergen
- potential gluten content
What regulators actually say
"Miso — sodium content approximately 3728 mg per 100 g."
"Most of the sodium we consume is in the form of salt, and the vast majority of sodium we consume is in packaged and prepared foods."
Regulatory status
United States — FDA
Traditional food; soybean and koji ingredients are GRAS
European Union — EFSA
Permitted traditional food; soy allergen labeling required under Reg. 1169/2011
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