Food · Fermented foods

Karashi-zumiso (Mustard-Vinegar Miso)

辛子酢みそ (Karashi-zumiso)

Also known as: Karashi-zumiso, Mustard vinegar miso, 辛子酢味噌

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At a glance

CategoryFood
Japanese labeling name辛子酢みそ
Common Japanese notations辛子酢みそ, 辛子酢味噌, カラシズミソ
OriginMustard-vinegar miso — combining miso, vinegar (typically rice vinegar), karashi (Japanese mustard), and sugar/mirin; specialty cuisine preparation
Typical functionsWakegi-no-nuta (vinegared miso-dressed wakegi) — defining preparation, Sashimi accompaniment for some preparations, Tako-no-nuta
Regulatory status in JapanStandard food labeling. Soybean and mustard allergen disclosure recommended.

Karashi-zumiso (辛子酢みそ) is mustard-vinegar miso preparation — defining application for wakegi-no-nuta and similar vinegared miso-dressed dishes.

Classification

Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.

Functions

Regulatory tags

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

  • Bottled karashi-zumiso retail

What it is

Miso + vinegar + karashi mustard + sugar preparation.

Typical uses in Japanese products

Wakegi-no-nuta.

Tako-no-nuta.

Sashimi accompaniment.

For OEM: bottled retail OEM.

Regulatory classification in Japan

Standard food labeling. Soybean allergen recommended.

Regulatory classification in other markets

EUNiche specialty positioning.
USANiche specialty positioning.
ChinaNiche specialty positioning.
KoreaNiche specialty positioning.

Example products

Example finished products will be added after verification.

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Related ingredients

References

  1. MEXT Standard Tables of Food Composition — 辛子酢みそ

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.

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