FAQs

About Miso Tasty

  • Miso Tasty products are proudly made in Japan, in Nagano, at the foot of the “Japanese Alps”.

  • Our pure miso pastes and miso glazes are gluten-free. However, our miso soup paste, and miso ramen paste do contain gluten in the dashi.

  • Yes! All our products are 100% suitable for vegans.

  • We currently offer two organic products: Our Organic White Miso Paste and Organic Red Miso Paste. These are marked clearly as organic on the front of the pack. 

    Our other products are not certified organic, but they are GMO-free and made from entirely natural ingredients.

  • Nope! All our products are MSG-free and contain no artificial flavours whatsoever. Who needs those when there is natural umami from our miso!

  • Yes! 100% of our packaging is recyclable.

  • Absolutely. We're deeply committed to sustainability. In 2025, we proudly became a certified B Corp with a score of 91.4.

    Here’s how we did it:

    • Brought manufacturing in-house, allowing us full control over our environmental impact – including running on 100% renewable energy with zero waste to landfill

    • Switched to paper labels, saving 638kg of plastic annually

    • All cardboard packaging is FSC-certified

    • Partnered with City Harvest to redistribute surplus food to charities across London

    • Donated 3% of profits to charity partners supporting food education in schools and participated in regular volunteering days

  • Miso naturally contains sodium as salt is added to the fermentation process. However, because of miso’s strong umami flavour, one tends to use less salt overall when cooking with it. A little miso goes a long way!

About Our Miso Pastes

  • Miso is a traditional Japanese fermented paste made from soybeans, salt, and a grain-based koji. It is a deeply savoury paste and there are infinite varieties. The Miso Tasty range are kome miso – miso made with rice grains and soybeans.

  • We make two types:

    • White Miso Paste – milder, slightly sweet flavour, made with rice koji.

    • Red Miso Paste – rich, bold, and more intense, made with rice koji.

  • After opening, keep it in the fridge to maintain freshness. Miso is very sensitive to light and oxygen, so it is important to keep it covered.

  • As with all long-fermented products like wine and aged cheeses, miso does not have a “use by date” officially, as the product will continue to age gracefully, developing deeper flavours over time. We do have a recommended best before date to ensure you enjoy our miso at its peak flavour period, as the flavour does change over time.  In line with UK regulations, we suggest a shelf life of 15 months from production date, but please double check your jar label for the date we have recommended.

  • It is possible to freeze miso but do use an airtight container or freezer bag to prevent water crystals entering the miso. Freezing miso can stop the colour and ageing of the miso.

  • Check out our product page and recipe page for inspiration. From soups and sauces to marinades, dressings, and desserts, the possibilities are endless! Add a spoonful to your bolognese or brownie mix and notice how much deeper all the flavours now are.

  • Absolutely! It’s especially tasty in salad dressings or mashed into butter.

  • You can, but gently! High heat can destroy the delicate flavours and if you are interested in miso’s unpasteurised benefits (in our organic range), it’s best to stir it in at the end of cooking to preserve the benefits. That said, even heated, it still delivers incredible flavour.

Unpasteurised Miso vs Pasteurised Miso

  • Pasteurisation involves heat-treating food or drink to a specific temperature, typically between 60°C and 85°C, depending on the product. This process kills bacteria, extending shelf life and making the product safer to consume, without drastically affecting taste or texture.
    Unpasteurised means the product has not undergone this heat treatment. As a result, it retains its natural bacteria, which can have health or flavour benefits.

  • Because miso is made during a fermentation process, unpasteurised miso contains live beneficial bacteria. These live cultures may promote a healthy gut microbiome, improve digestion, and potentially boost immune system. Pasteurised miso has been heat treated and therefore, does not contain any of the beneficial bacteria anymore, resulting in no health benefits. That said, our unpasteurised miso is just as delicious!

  • Of course! It’s actually preferred by many for its live probiotics (good bacteria).

  • We offer two unpasteurised miso products: Our Organic White Miso Paste and our Organic Red Miso Paste.

About our Miso Soup Paste

  • Once opened, keep it in the fridge. Before opening, please keep in a dark, cool cupboard.

  • We recommend using it within 2 weeks.

  • Stir 1 heaped teaspoon into 250ml of hot water and you’ve got yourself a perfect savoury snack or an afternoon pick-me-up. You can also stir it into any soup for extra flavour!

    To make it a more substantial snack, you can add toppings like some soft tofu, or sweetcorn and finely sliced spring onions.

About our Miso Glazes

  • Keep refrigerated after opening.

  • Use within 2 weeks for best flavour.

  • Simply coat and cook! Use it on veg, fish and chicken. It’s a versatile, classic Japanese marinade with deep umami flavour.

  • Simply coat and cook! This glaze brings heat and depth to tofu, meat, or baked fish dishes with our signature miso, plus warming spices. It is also fabulous to spice up your stir-fries!