Ho, Laura

Miso (みそ) Paste

Biography

Hello! My name is Laura Ho, and I am currently an undergraduate studying at the University of California, San Diego. I am passionate about nutritional biochemistry and physiology, but I recognize there is an equal significance in understanding the historical and cultural backgrounds of foods. I have always been drawn to simple meals that are easiest to assemble in a small dormitory setting, therefore I have chosen to expand my paper discussing miso, a fermented paste!

I. Introduction

A spoon of soybean-derived miso paste (Image: alibaba.com).

Different miso pastes showcased (Image: sakura.co).

Miso (fermented beans) is a cornerstone of Japanese cuisine, embodying centuries of fermentation expertise while enriching the nation's culinary traditions with deeply flavorful, nutrient-rich dishes. Primarily composed of soybeans, salt, and rice-derived fungus named koji (yeast), miso undergoes varying lengths of fermentation, producing infinite variations of the umami-rich paste. Miso is also highly versatile and an essential ingredient for many innovative recipes. From restaurant yakitori (grilled chicken) to a household staple like miso soup, the fermented bean paste is a hallmark in Japan’s flavor profile. Understanding the history of miso provides insights not only into Japan’s cultural identity and influences but also into its socio-political evolution and impact on global cuisine. As an individual of mixed Japanese heritage, miso serves as a bridge between my immigrant family’s traditions and my personal life, offering both nourishment and a sense of connection to my childhood. The salty, earthy flavor is one I frequently incorporate into my meals—not only for its nutritional benefits but also to enhance the umami depth of my cooking. This paper explores the historical origins and nutritional significance of miso, highlighting its fermentation process and dietary contributions. Additionally, I examine the sociocultural evolution of miso, from shaping Japanese culinary identity to its modernization and industrialization as a globalized commodity with significant economic impacts.

II. Background

Chiang, a Chinese fermented soybean and rice paste (Image: theplantbasedwok.com).

Miso, a Japanese fermented paste. (Image: chopstickchronicles.com).

A. Brief History

Miso originated in the 1st century B.C. where the Chinese used a fermented soybean and rice paste known as Chiang (soy) before spreading to Japan, where Chiang evolved into modern-day miso (Allwood, 2021). The fermentation process, central to miso production, was later refined to incorporate the use of koji (Aspergillus oryzae) mold, an integral component of East Asian fermentation techniques that involved rice or barley (Saeed et al., 2022).

Miso is believed to have been introduced to Japan between the 6th and 7th centuries A.D. by a Buddhist monk who taught the fermentation method and promoted Buddhism (Saeed et al., 2022). As 600 A.D. arrived, Japanese households began producing a farmhouse version of miso by fermenting mashed soybeans with naturally occurring mold spores, salt, and water (Saeed et al., 2022). The practice blossomed with popularity, and by the Edo period (1603-1868), miso had become a staple in Japanese cuisine, evolving into regional varieties based on locally available ingredients (Kusumoto et al., 2021).

The production of miso also evolved alongside industrialization. During the mid-1900s, miso was traditionally made in household settings, with more than 50% of the total miso production being homemade. However, as the 1980s approached, the rise of mechanized fermentation caused roughly 90% of miso production to shift to commercial-scale manufacturing. Although Japan’s domestic market for miso shrank due to Western dietary influences, miso’s annual production has surged to reflect growing interest from global partners (Allwood, 2021).

Variations of miso can be classified based on ingredients, fermentation time, and taste. The primary categories include rice miso, barley miso, soybean miso, and mixed miso. Rice miso is derived from the fermentation of rice, soybeans, and salt. On the other hand, barley miso substitutes barley for rice. Among the miso types, soybean miso produces the strongest umami-rich flavor and relies solely on the fermentation of soybeans with salt. The more avant-garde blends of miso come from mixed miso paste, where different proportions of rice, barley, and soybean are combined to create unique flavor profiles.

Miso can be further categorized by color depending on the fermentation duration and ingredient ratios, producing a paste with either white, yellow, or red hues. For comparison, white miso is the result of a light fermentation process, emitting a sweeter taste due to the higher rice-to-soybean proportion. A moderate fermentation timeline creates yellow miso, characterized by a balanced flavoring, while red miso is formed from the longest fermentation period to intensify the umami and saltiness.

A traditional Japanese breakfast: a bowl of rice, a vegetable side dish, and miso soup (Image: nhk.or.jp).

B. Mintz's "Core-Fringe-Legume" Hypothesis

Sidney Mintz’s “Core-Fringe-Legume Hypothesis” proposes a framework for understanding the structural composition of meals in agrarian populations, illustrating how different food components interact to create nutritional synergy in cultural diets. According to Mintz, meals can be organized into three primary elements: the core, fringe, and legume.

The “core” constitutes the foundational component of the diet, characterized as calorie-dense and grain-derived to provide the bulk of daily energy intake. Most agrarian societies do not consume the core in isolation, as the core serves as the fundamental building block to be later synthesized with additional nutrients. The digestibility and palatability of the core are complemented by the second compartment in Mintz’s framework, denoted as the “fringe.”

The “fringe” encompasses various seasonings and condiments—common examples include oils, salts, and herbs—that augment examples including oils, salts, and herbs–that augment the composition of the core. Aside from its culinary contributions, the fringe promotes the bioavailability of nutrients in the core. Many traditional diets incorporate the fringe with the means of adding another dimension to an otherwise plain starch core, transforming the meal to become more appetizing.

The legume element introduces contrast and nutritional balance to the meal, often serving as a protein supplement for grain-derived cores. Legumes often appear as darker-colored foods that complement the primarily carbohydrate-derived core with protein enrichment. The necessity of incorporating legumes into meals can be highlighted by societies experiencing a scarcity of animal proteins and requiring an alternative way to access a complete, nutritional meal profile.

This model has direct application in traditional Japanese cuisine, where rice functions as the core and miso, usually in the form of a soup, serves as the legume. Miso, as derived from fermented soybeans, has an essential role in the dietary triad–acting not only as a contrast to rice based on flavor and texture but also supplementing meals as an essential protein source. The fermentation process of miso further enhances the nutritional value of meals by incorporating probiotics and bioactive compounds, enriching the meal’s flavor profile with umami depth.

While Mintz’s “Core-Fringe-Legume Hypothesis” was originally conceived as a means to understanding subsistence patterns in agrarian societies, its application to miso sheds light on how an ingredient can transcend its basic dietary function and become deeply intertwined with cultural identity.

III(i). Nutritional Values

Japan is known to celebrate and prioritize longevity in its culture of living, and the consumption of miso promotes these sentiments through its nutritional content. Serving as a fundamental component of Japanese cuisine, miso is known for its rich umami contributions and versatility as an ingredient used in soups, marinades, and dressings (Saeed et al., 2022). Beyond its culinary significance, miso is integral to the Japanese diet due to its health benefits, aligning with the cultural emphasis on food as a means of sustaining well-being and prolonging life.

A. Nutrition Content

Nutritionally, miso is a powerhouse of essential nutrients, including proteins, lipids, carbohydrates, dietary fiber, and beneficial probiotics. In Figure 1, the concentration of nutrients varies by type, with soybean miso containing the highest protein content (17.2 grams/100 grams of miso) and rice miso exhibiting a balance between carbohydrates and proteins. Despite the high salt content, research suggests that the consumption of miso remains integral to the traditional Japanese diet and does not necessarily contribute to hypertension (Kusumoto et al., 2021). Instead, miso is associated with an overall balanced intake of vegetables, fish, and legumes, which provide complementary nutrients such as potassium to mitigate any adverse effects of sodium intake (Kusumoto et al., 2021).

Figure 1. Nutritional content of miso paste and coverage of necessary daily nutrients (Kusumoto et al., 2021).

Figure 2. Major phenolic compounds present in miso are soy isoflavones, compromising genistein, daidzein, and glycitein (Chan et al. 2021, fig. 1).

Additionally, miso contains phenolic compounds, specifically soy isoflavones such as genistein, daidzein, and glycitein (Figure 2). These compounds possess anti-inflammatory properties, which contribute to miso’s potential health benefits, including reduced inflammation of the small intestine, protection of the fatty liver, and improvements to cardiovascular health (Budau, 2024; Kanno, 2021; Maeda et al., 2018).

B. Dietary Implications & Fermentation

The dietary impacts of miso consumption are deeply intertwined with cultural and medicinal beliefs. My grandmother Hsu Mei-Chi, who grew up immersed in Japanese heritage, passed down her ways of living to me, particularly in the form of consuming miso soup to complement daily meals. As my grandmother shared during our conversation:

“I read that miso can help with heart health, and that’s something I care about as I age. I

always feel better after having my miso soup with rice and some vegetables. It keeps me

strong.”

Growing up, my grandmother instilled in me the belief that food is not only for sustenance but also for maintaining well-being and promoting longevity. Food as a means to bolster health did not require lavish preparations and expensive caviar–instead, I came to appreciate the simplicity of preparing miso-derived meals, especially through the miso soups that my grandmother would prepare during my childhood. Her perspective also aligns with emerging scientific findings that fermented soybean products like miso can support cardiovascular health by contributing to a diet rich in antioxidants and essential amino acids (Chan et al., 2020). Reflecting on my grandmother’s words, I recognize that miso expands beyond nutritional food and can be perceived as a symbol of well-being. The integration of miso soup into her daily meals and the comfort it provides reinforce the notion that food can be both physiologically and spiritually nourishing.

Another insight from my grandmother emphasizes the medicinal value of consuming miso.

“In my culture, we believe that food is medicine, and miso is one of those special foods

that supports a longer life.”

The concept of food as medicine is deeply rooted in traditional Asian dietary practices. The fermentation process of miso enhances its bioavailability, facilitating easier digestion and absorption of nutrients. These characteristics are particularly valuable for aging individuals who require nutrient-dense foods that are gentle on the digestive system. The longevity benefits associated with miso consumption are not just anecdotal; cohort studies have revealed that increased intake of fermented soybean products correlates with a decreased risk of mortality in middle-aged and older adults (Chan et al., 2020).

My grandmother’s reflections on miso, interwoven with scientific findings, reaffirm its role as a food that nourishes the body and soul. She echoes this sentiment as well:

“My doctor says that fermented foods like miso can boost immunity and help keep my body warm. It’s also easy for me to digest.”

Research also aligns with the concept of “boosted immunity” because the probiotic microbes in fermented foods like miso supports gut health, which in turn strengthens the immune system. Miso soup, particularly when served, is also believed to promote circulation and internal warmth, prompting the dish as a staple during colder seasons.

Figure 3. Production and fermentation process for miso paste (Image: miyajima-soy.co.jp).

The fermentation process of miso reflects the traditional craftsmanship of Japan, which has evolved over centuries. The process begins with cultivating koji mold on steamed rice or barley, allowing it to produce enzymes that break down starches into sugars. Once most of the starches have been converted to sugar, fermentation begins. For the production of soybean-derived miso as an example, soybeans are soaked and cooked until soft to ensure that they can be easily combined with koji, water, and salt. The mixture is organized into fermentation vessels and stored in a cool, dark environment at 25 - 30oC to ensure its maturation, varying from several months to years (see Figure 3). The length of fermentation influences the final flavor and color of the paste, with light miso variants aging for shorter periods and darker miso completing a longer fermentation period for a richer, umami profile.

Although miso has a high sodium content, research suggests it does not necessarily contribute to health complications. A study on individuals with Type II diabetes found that habitual miso consumption correlated with lower overall salt intake compared to other high-sodium foods, as miso stimulates urinary sodium excretion, reducing salt retention in the body (Takahashi et al., 2021). Additionally, its fermentation process produces bioactive compounds that may mitigate sodium’s negative effects.

Instant miso soup, however, often contains excess sodium for shelf stability, raising concerns about its health impact. In response, Japanese researchers developed a low-sodium, high-potassium alternative to preserve miso’s convenience while improving its nutritional profile. A study comparing standard and modified instant miso found that the latter significantly improved participants’ sodium-to-potassium ratio, reduced systolic blood pressure, and enhanced sodium excretion—demonstrating that reformulated miso products can retain their cultural appeal while offering greater health benefits (Umeki et al., 2021).

Despite the variations in fermentation durations and ingredient ratios, all miso types share common benefits, including easy access to essential nutrients, enhanced digestibility, and the presence of probiotics that supplement the gut microbiome. The traditional fermentation process naturally inhibits harmful bacteria, ensuring that miso can be safely enjoyed by both Japanese and global communities.

III(ii).Cultural Implications & Culinary Identity Formation

Figure 4. Geographic distribution of different miso paste variations throughout Japan as reflected by prominent crop areas (Image: japan-food.jetro.go.jp).

A. The Ubiquity & Diversity of Miso in Japan Cuisine

Although a simple ingredient, miso is deeply embedded in the fabric of Japanese cultural identity and regional diversity. Miso is an integral component of washoku (Japanese food), also defined as Japan’s traditional dietary culture (Kusumoto et al., 2021). Rooted in the philosophy of “One Soup Three Dishes” (ichiju-sansai), washoku accentuates seasonality, balance, and a deep connection with nature. Miso, particularly in the form of broth, embodies this dietary structure by offering both nourishment and a sense of familiarity and comfort (Kusumoto et al., 2021).

The geographic distribution of miso variations across Japan (see Figure 4) reflects regional agricultural practices and dietary preferences. Japan features varying climates and crop yields that ultimately give rise to the array of miso styles. In colder northern climates like Tohoku, darker and saltier miso varieties emerged due to their longer fermentation periods. On the other hand, milder climates located in western Japan such as Kyoto favor sweet and more delicate umami profiles in their miso (Kusumoto et al., 2021).

The interplay of umami, sweetness, saltiness, and aroma in miso pastes reflects the origins of their base ingredients. For example, rice miso thrives in regions where rice cultivation is prevalent, whereas barley miso is commonly produced in regions with sufficient barley harvests, such as Shikoku and Chugoku. The diversity of miso highlights not only how this fermented paste enhances flavor but also how it encapsulates the agricultural heritage of different localities.

Figure 5. Assortment of instant miso soup bases in a Japanese supermarket (Image: livejapan.com).

B. Miso’s Role in the Japanese Community

In recent years, the concept of Bii-kyu (B-rank) gourmet has been defined on the fundamentals of Japanese food culture, celebrating affordable and everyday dishes that foster both culinary and cultural significance (Kim & Chieko, 2016). The appreciation for casual and regional comfort foods that resonate deeply with the public was phrased as an alternative to the popularity of gourmet, “A-rank” dining (Kim & Chieko, 2016). Miso also reinforces the philosophy of Bii-Kyu gourmet through accessible and traditional dishes that frequently incorporate this ingredient. Ranging from miso soup to fermented seasonings, miso paste has become a staple of everyday Japanese home cooking and casual dining. Instant miso soup, widely available in Japanese supermarkets, further exemplifies Bii-Kyu gourmet by providing a quick and convenient way for people to enjoy a traditional staple without extensive preparation. As shown in Figure 5, an assortment of instant miso soup bases in a Japanese supermarket highlights the accessibility and variety of miso-derived products, further solidifying their everyday presence in Japanese communities.

A Tale of Two Miso Soups - Recipes

To demonstrate miso’s versatility, I have included two traditional miso soup recipes that feature regionally specific miso variants. The culinary diversity of miso paste is reflected in these two distinct miso soup recipes. Yellow miso offers a stronger interplay between umami and saltiness, whereas white miso presents a subtle sweetness that is more commonly found in Kyoto cuisine.

B. White Miso Soup

Ingredients
- 2 cups dashi (kombu stock for a milder flavor)
- 2 tbsp white miso paste
- ½ block silken tofu, cubed
- 1 small daikon radish, thinly sliced
- ½ carrot, julienned
Instructions
- Heat dashi in a pot and add daikon and carrot, simmering until tender.
- Remove from heat and dissolve white miso paste.
- Add tofu and allow to warm through.
- Serve with a sprinkle of green onions or a touch of yuzu zest.

White Miso Soup (Image: loveandlemons.com)

A. Yellow Miso Soup

Ingredients
- 2 cups dashi (bonito and kelp stock)
- 2 tbsp yellow miso paste
- ½ block tofu, cubed
- 1 tbsp seaweed, rehydrated
- 1 green onion, finely chopped
Instructions
- Heat dashi in a pot until warm but not boiling.
- Add tofu and seaweed wakasme, simmering for a few minutes.
- Remove from heat and dissolve yellow miso paste.
- Garnish with green onions and serve immediately.

Yellow Miso Soup (Image: justonecookbook.com)

III(iii). Impacts on the Economic Landscape

A. Industrialization & Culinary Exports

Despite miso’s deep cultural significance in Japan, its domestic market has faced a steady decline, largely due to shifting dietary habits and the Westernization of Japanese cuisine (Allwood et al., 2021). Over the previous 22 years, the domestic market for miso has declined by 24% and roughly 130 miso manufacturing companies have closed down (Yoko & Nagatada, 2024). As a result, manufacturers have reoriented their strategies toward international markets and investment in global exports to maintain miso’s profitability (Yoko & Nagatada, 2024). In light of these economic changes, Japan’s Ministry of Agriculture, Forestry, and Fishers has designated miso as one of 29 priority export items to capitalize on the traditional, fermented qualities of Japanese products and to achieve two trillion yen from food exports by 2025 (Yoko & Nagatada, 2024).

Figure 7. Figure 1. Shipment volume of miso, provided by Japan Federation of Miso Manufacturers, Trade Statistics of Japan (Yoko & Nagatada et al., 2024).

Figure 7 summarizes these economic market patterns, demonstrating a decline in domestic miso shipments while global exports sharply increase. While North America remains the largest consumer of Japanese miso (see Figure 8), accounting for nearly 30% of miso exports in 2022, France has emerged as a key player in expanding miso’s global reach (Yoko & Nagatada, 2024). As miso’s nutritional benefits and distinctive umami profile gained global recognition, chefs and home cooks in the West began incorporating miso into both savory and sweet dishes as an additional flavoring element (Yoko & Nagatada, 2024). The experimentation of miso internationally provides context to the fermented paste’s growing popularity beyond traditional Japanese culinary spheres.

Figure 8. Top 10 export market of miso in 2022, provided by Trade Statistics of Japan (Yoko & Nagatada et al., 2024).

France as a Strategic Market

France has become an essential global partner in catalyzing miso's expansion worldwide . Traditionally, Japanese food exports are dependent on indirect trade through large trading companies. This trading relationship limited the producers’ ability to engage with international markets in a direct manner (Yoko & Nagatada, 2024). However, French distributors have increasingly adopted direct trade relations with Japanese manufacturers, taking Japan’s export of miso and marketing the product with a different approach. Unlike America, where miso remains intact in its culinary landscape through Asian grocery stores, France has positioned miso as a versatile gourmet ingredient, extending its appeal beyond the sphere of Japanese cuisine (Yoko & Nagatada, 2024).

French distributors can be perceived as cultural intermediaries, translating the nutritional and cultural significance of miso from its Japanese roots to a Western culinary context. The French have not only facilitated logistical operations to ensure miso’s entrance into their markets but have also shaped miso’s identity as a sophisticated, umami-rich product that has been well received by high-end French supermarkets and fine dining establishments (Yoko & Nagatada, 2024). As such, miso has expanded into France to reflect how traditional Japanese foods can be reinterpreted through a Western culinary lens, allowing the fermented paste to gain popularity amongst a consumer base that deviates largely from its origin.

Economic Benefits for Japanese Producers and Local Economies

For Japanese miso manufacturers, the entrance and expansion into the international market have provided a significant economic buffer against the declining domestic demands. In 2017, Japan exported 16,000 metric tons of miso worldwide and experienced a 470% increase in global exports compared to 1990 (Yoko & Nagatada, 2024). This export-driven growth has not only restabilized revenue streams but has also incentivized manufacturers to innovate in miso product development. As miso continues to gain traction in foreign markets, manufacturers have also begun to take greater consideration of consumer preferences and developed miso variations such as miso-infused condiments geared towards Western tastes (Yoko & Nagatada, 2024).

The process of integrating miso into foreign markets requires continuous adaptation. The economic value of miso is not solely inherent in its nutritional and cultural benefits—it is shaped by dynamic interactions among producers, distributors, and consumers (Yoko & Nagatada, 2024). French distribution exemplified the importance of interpreting consumer preferences to ensure that marketing strategies would work in tandem with Japanese manufacturers.

The evolution of miso’s economic trajectory reflects its adaptability in a rapidly changing food economy. Despite challenges in its declining domestic market, the fermented paste has been adopted into international culinary practices that appreciate its health benefits and umami-rich characteristics.

IV. Conclusion

This paper examined how sociocultural, economic, and biological factors intersect to shape the evolving profile of miso paste in both Japan and global communities. This paper explored miso’s historical origins, nutritional significance, and its growing role as a globalized commodity with deep-rooted cultural and economic implications. Having grown up with miso soup, I once regarded the fermented paste as nothing more than a familiar, savory ingredient. However, my perspective has since shifted. Despite its seemingly simple production, miso embodies Japan’s resilience and adaptability. Each spoonful of miso that I enjoy today carries centuries of tradition and brings together the vibrant experiences of food. From the heart of Japanese households to kitchens around the world, miso continues to nourish not only the body but also the cultural fabric of Japanese heritage—fostering exchange and adapting to the evolving global food landscape.

Different manufactured miso products (Image: justonecookbook.com).

References

Allwood, Joanne G., Lara T. Wakeling, and David C. Bean. “Fermentation and the Microbial Community of Japanese Koji and Miso : A Review.” Journal of Food Science 86, no. 6 (June 2021): 2194–2207. https://doi.org/10.1111/1750-3841.15773.
Budau, River, Takuro Okamura, Yuka Hasegawa, Naoko Nakanishi, Masahide Hamaguchi, and Michiaki Fukui. “Supplementation of Miso to a Western-Type Diet Stimulates ILC3s and Decreases Inflammation in the Small Intestine.” Nutrients 16, no. 21 (October 31, 2024): 3743. https://doi.org/10.3390/nu16213743.
Chan, E.W.C., S.K. Wong, M. Kezuka, N. Oshiro, and H.T. Chan. “Natto and Miso: An Overview on Their Preparation, Bioactive Components Andhealth-Promoting Effects.” Food Research 5, no. 3 (June 30, 2021): 446–52. https://doi.org/10.26656/fr.2017.5(3).587.
Ho, Laura. 2025. An interview with Hsu Mei-Chi on March 9, 2025. 17 min. San Diego: Unpublished audio transcript.
Kanno, Ryoko, Tetsuo Koshizuka, Nozomu Miyazaki, Takahiro Kobayashi, Ken Ishioka, Chiaki Ozaki, Hideki Chiba, and Tatsuo Suzutani. “Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso, and Its Pre-Fermented Mixture.” Foods 10, no. 2 (February 1, 2021): 291. https://doi.org/10.3390/foods10020291.
Kim, Sangkyun, and Chieko Iwashita. "Cooking Identity and Food Tourism: The Case of Japanese Udon Noodles." Tourism Recreation Research 41, no. 1 (2016): 89-100.
Kusumoto, Ken-Ichi, Youhei Yamagata, Rina Tazawa, Manabu Kitagawa, Taeko Kato, Kenji Isobe, and Yutaka Kashiwagi. “Japanese Traditional Miso and Koji Making.” Journal of Fungi 7, no. 7 (July 20, 2021): 579. https://doi.org/10.3390/jof7070579.
Maeda, Kazuhisa, Keiji Nakata, Ayano Nakamura, Manabu Kitagawa, and Seiki Ito. “Improvement in Skin Conditions by Consumption of Traditional Japanese Miso Soup and Its Mechanism.” Journal of Nutrition & Food Sciences 08, no. 01 (2018). https://doi.org/10.4172/2155-9600.1000660.
Mintz, Sidney W., and Schlettwein-Gsell, Doris. "Food Patterns in Agrarian Societies: The Core-Fringe-Legume Hypothesis." Gastronomica 1.3 (2001): 40-52.
Saeed, Faisal, Muhammad Afzaal, Yasir A. Shah, Muhammad H. Khan, Mohsin Hussain, Anjum Ikram, Hira Ateeq, Muhammad Noman, Sulaiman A. Saewan, and Ali O. Khashroum. “Miso: A Traditional Nutritious & Health-Endorsing Fermented Product.” Food Science & Nutrition 10, no. 9 (September 15, 2022): 4103–4111. https://doi.org/10.1002/fsn3.3029.
Takahashi, Fuyuko, Yoshitaka Hashimoto, Ayumi Kaji, Ryosuke Sakai, Akane Miki, Yuka Kawate, Takuro Okamura, et al. “Association of Estimated Salt and Miso Intake with the Prevalence of Obesity in People with Type 2 Diabetes: A Cross-Sectional Study.” Nutrients 13, no. 9 (August 28, 2021): 3014. https://doi.org/10.3390/nu13093014.
Umeki, Yoko, Hitomi Hayabuchi, Hisashi Adachi, and Masanori Ohta. “Feasibility of Low-Sodium, High-Potassium Processed Foods and Their Effect on Blood Pressure in Free-Living Japanese Men: A Randomized, Double-Blind Controlled Trial.” Nutrients 13, no. 10 (October 3, 2021): 3497. https://doi.org/10.3390/nu13103497.
Yoko, Yamamoto, and Takayanagi Nagatada. “Expansion of Miso Exports to France and the Challenges for Manufacturers.” Geographical Review of Japan Series B 97, no. 2 (December 28, 2024): 59–77. https://doi.org/10.4157/geogrevjapanb.97.59.

Page updated

Google Sites

Report abuse