Traditional · Fermented foods
Miso Extract
味噌エキス (Miso ekisu)
Also known as: Fermented Soybean Paste Extract
At a glance
| Category | Traditional |
|---|---|
| INCI name | Soybean Seed Extract (for soybean-based fermentation preparations) / supplier-specific INCI |
| Japanese labeling name | ミソエキス / 大豆発酵エキス (preparation-specific) |
| Common Japanese notations | 味噌エキス, ミソエキス |
| Origin | Fermented (soybeans fermented with koji and salt) |
| Typical functions | Food ingredient (primary use), Cosmetic skin conditioning (specialty applications) |
| Regulatory status in Japan | Miso is a food regulated under the Food Sanitation Act. Specialty cosmetic extracts derived from miso are handled under the JSCI labeling name dictionary. |
Miso is the umbrella term for Japan's family of fermented soybean pastes — white miso, red miso, mixed miso, and region-specific styles. It is produced by fermenting cooked soybeans with koji (Aspergillus oryzae) and salt for periods ranging from weeks to years. Some regional miso types including 八丁味噌 (Hatchō miso) are protected under Japan's geographical indication system; ingredient labeling uses generic "miso extract" terminology without regional names.
Classification
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Product applications
Functions
Regulatory tags
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Miso soup, marinades, and seasoning blends
- Pickled vegetables (misozuke)
- Fermented-beauty specialty cosmetics (face masks, serums)
- Body cleansers and bath products
- Functional snacks and crackers
What it is
Miso is produced by combining cooked, mashed soybeans with koji rice (or barley koji), salt, and water, then allowing extended fermentation. The product contains soybean-derived proteins and amino acids, koji-derived enzymes and metabolites, and salt-tolerant yeast and lactic acid bacteria secondary metabolites.
Cosmetic miso extracts are produced by aqueous or hydro-alcoholic extraction of specific miso preparations and are standardized for color, solids, and ingredient-specification compliance.
Typical uses in Japanese products
In food, miso is a foundational Japanese seasoning used in soup, marinades, pickles, sauces, and countless regional dishes.
In cosmetics, miso-derived extracts are used in small-volume specialty fermented-beauty lines. These applications typically reference Japanese fermentation heritage as positioning.
Regulatory classification in Japan
Food miso is regulated under the Food Sanitation Act. JAS (Japanese Agricultural Standards) classifications apply for categorization by style and aging.
Specialty cosmetic extracts are handled under the JSCI dictionary for the relevant preparation-specific name.
Hatchō miso (八丁味噌) from Aichi prefecture is recognized under Japan's geographical indication system. Cosmetic ingredient labels use generic miso-derived terminology, not regional-designation names.
Regulatory classification in other markets
| EU | Food-grade miso is widely imported and sold in the EU. Cosmetic preparations derived from miso-related fermentation are handled under preparation-specific INCI names in CosIng. |
|---|---|
| USA | Miso is a widely recognized fermented food with a long import history in the US. Cosmetic uses are less common but accepted. |
| China | Soybean-fermentation cosmetic preparations should be verified against IECIC on a case-by-case basis. |
| Korea | Similar fermented soybean products (doenjang) exist in Korean food culture; cosmetic crossover is limited. |
Example products
Example finished products will be added after verification. Regional miso types protected under Japan's GI system (such as 八丁味噌) are handled as descriptive production-region notes rather than as product-name references.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Related ingredients
References
- MAFF Japanese Agricultural Standards (JAS) for miso
- Japan Federation of Miso Manufacturers Cooperatives
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.