/ / Maruya Organic Hatcho Miso Paste Fermented Soybean Additive Free 10.6oz

Maruya Organic Hatcho Miso Paste Fermented Soybean Additive Free 10.6oz

Contains high sodium

This Hatcho miso is made with soybeans from Mikawa, Japan, and fermented for at least two years in wooden barrels under stones. It contains soy and has 10.3 g sodium per 100 g.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains soy
$19.98 10.6 oz · lowest price at Japanese Taste
Price and stock checked Oct 30, 2026
Key nutrition facts
245caloriesPer 100 g
Protein
20g▲
Fiber
—
Added sugar
—
Sodium
10300mg▼
Saturated fat
—
▲ raises the score · ▼ lowers it · From the product page
Ingredients: Soybean (from Mikawa, Japan), salt
70 / 100
Good Scored automatically
Weighted as ready meals, soups, saucesHigh confidence · Scored on 9 of 11 inputs, 2 claims verified
Nutrition · counts 35%45
Ingredients · counts 25%100
Processing · counts 15%65
Sourcing · counts 10%78
Transparency · counts 15%80
Why it scores 70
Nutrition 45 · Compared with other ready meals and sauces: more sodium (10300 mg), more protein (20 g); no added sugar per 100 g
Ingredients 100 · 2 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 65 · Fermented miso paste made with soybeans and salt.
Sourcing 78 · Soybeans are stated to come from Mikawa, Japan; fermentation lasts at least two years.
Transparency 80 · Complete ingredient list, soybean origin and fermentation method are stated.
10.3 g sodium per 100 g
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Soybean (from Mikawa, Japan) Salt
2 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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