If you live in the UK and have selected free delivery, your order should arrive within 2-5 working days. If it does not arrive within 5 working days please give us a call and we can look into this for you!

We send out all our boxes individually so that they can fit through your letterbox. The Royal Mail will occasionally separate boxes so they may arrive on consecutive days rather than altogether. Please contact us if your order has not arrived within 5 working days.


There is no need to keep your miso soup pastes in the fridge. You can store your product in a grocery cupboard, in as cool a place as is practical. The Japanese boast that, apart from the colour, miso paste lasts a hundred years! But to be careful and comply with UK regulations, there is a best before date located on the box.

Regarding our organic cooking pastes, we recommend that once opened, you keep these in the fridge and use within 3 months. As above, miso can darken as it is exposed to air and over time.

If you see any mould growing on top of the miso, we advise that you throw it away, although we have heard about people who simply scoop off the mould and carry on and we praise the brave who do! As this is an unpasteurised miso, we recommend that you store the miso in the fridge once you have bought it from Miso Tasty!

There is less than 1% salt in the final product. Just enough to ensure it is sufficiently tasty.  In our cooking pastes, there is 11.8g of salt in each 100g, so use sparingly. We recommend a tablespoon per person.

Yes. All our products are suitable for vegans and accredited by the Vegetarian Society. Although traditionally miso soup is made with fish (bonito) stock, we have used a kelp/kombu stock that is vegetarian, MSG-free and full of flavour.

Our miso soups and cooking pastes contain no wheat. The only cereal is rice which does not contain gluten.

Noodles, tofu and vegetables are traditional, but you can add whatever you like. You can also eat it with sushi or with a sandwich or salad of your choice. Check out our Miso Kitchen for more inspiration.

The Japanese swear on eating it daily as a means of maintaining their wellbeing. It is a nourishing snack and great accompaniment to meals. Studies have pointed to miso aiding digestion and for detoxing due to its antioxidant-rich properties. We would recommend enjoying a miso soup once a day.

Just before you add the hot water. The spring onions expand on the surface giving off a fragrant aroma whilst the wakame sinks and unfolds ready for discovery. Having a soup spoon to hand for stirring the soup and eating the vegetables is highly recommended.

Two minutes, but by the time you find it, it is ready to eat.

Yes. As with all foods just make sure that it is not too hot before serving. The savoury flavours are often a hit with our smaller fans!

That is part of the natural nature of our miso soup. The soya and rice is dispersed in the water. As it stands it settles but just give it a quick stir to combine it together again.

There is a lot of evidence from Japan that suggests that miso soup contributes to a healthy diet. This has been a long held belief in Japan, but European law does not allow any nutritional or health claims unless a food has undergone extensive scientific research. However, we do believe that miso is nutritious. You can read more about the health benefits of our miso here.

Well, first of all miso is tasty! It has a rich taste that is rather hard to describe, but can be called salty, savoury, mildly sweet and earthy. Miso also has a variety of nutritional benefits. It is high in fibre, protein and minerals, as well as vitamins K and B12 which makes it great for the immune system and digestive tract.

Studies have shown that women who consume miso regularly are less likely to develop breast cancer. We think that miso is an ‘ancient superfood’, but do make sure to be careful when you cook it, as miso is a live food like yoghurt, any of the beneficial bacteria is killed when you boil it, so make sure you use hot, but not boiling water.

You can buy Miso Tasty soups here, or through a number of our stockists including Sainsburys and Waitrose.

All our miso paste is made in small batches by artisans in the Central Japanese Alps, in the Nagano region of Japan. We import it directly from Japan.

Our miso soups are is not certified organic, but it is GMO-free as well as free of MSG and preservatives. It is an entirely natural product. We hope to make our miso soups organic in the future.

Our cooking pastes are organic, and certified.

No, our miso does not contain MSG or any other preservatives or artificial flavours.

Yes, all our outer box packaging is recyclable. Unfortunately the plastic and foil film that houses the miso and vegetables are not recyclable.

We are aware that some of you may be concerned about the sourcing of our miso since the tragic earthquake disaster in March 2011. All our miso undergoes strict testing by the Japanese Authorities before it leaves the country: and it is tested twice more for radiation levels before it reaches us.

Alcohol is a processing aid in miso manufacture. It is common practice in Japanese miso manufacture to use ethanol in the process. When rehydrated, the alcohol level in our miso soup is 0.37%. However, when water which is over 70°C is added to make the miso soup, this alcohol content evaporates.

Miso is a fermented food made from natural ingredients. To varying degrees, depending on the type of miso, and the conditions you keep your miso in, miso is still ‘live’ and continues to ferment and develop in its pack, even once it’s out of its fermentation vessel. Because of this, the colour of our miso paste varies from batch to batch and the flavour may be slightly different too, to a small degree, and that’s the beauty of eating food that is live and natural; each batch is unique.