Miso Market Size & Share Trends, 2033

Miso Market Overview

The Miso Market size was valued at USD 425.28 million in 2024 and is expected to reach USD 579.5 million by 2033, growing at a CAGR of 3.5% from 2025 to 2033.

The global miso market is witnessing significant growth due to the rising consumption of fermented foods and traditional Asian condiments across the globe. Miso, a traditional Japanese paste made by fermenting soybeans with salt and koji, recorded a global consumption volume exceeding 580,000 metric tons in 2023. Japan remains the dominant producer, accounting for over 350,000 metric tons annually. Miso's high protein content (approximately 12 grams per 100 grams) and rich flavor profile have led to its widespread use not only in soups but also as marinades, salad dressings, and glazes.

The demand for organic and non-GMO miso variants has surged, with organic miso production increasing by 22% from 2022 to 2023. Retail outlets accounted for over 48% of the total market distribution in 2023, while food service and industrial applications comprised the remaining share. Rising vegan and vegetarian populations are further accelerating global adoption, with over 38 million plant-based consumers incorporating miso into their diets as a rich source of probiotics and umami flavour.

Key Findings

Top Driver reason: Increasing global demand for plant-based and fermented functional foods rich in probiotics.

Top Country/Region: Japan dominates the global miso market, contributing more than 60% of global production.

Top Segment: White miso leads the market, accounting for over 42% of total global consumption in 2023.

Miso Market Trends

The miso market is experiencing robust global expansion, driven by rising consumer interest in fermented and health-boosting food products. In 2023, functional food purchases increased by 17% globally, with fermented condiments like miso gaining prominence in consumer shopping baskets. More than 47% of health-conscious shoppers included fermented foods in their regular diet, with miso products ranking among the top five.

Organic and additive-free miso saw a steep rise in demand, with over 125,000 metric tons sold globally in 2023, up from 102,000 metric tons in 2022. The market is shifting toward low-sodium variants, with reduced-salt miso capturing 18% of Japan’s domestic market by volume. Premium miso made using traditional fermentation methods of over 180 days recorded a 14% volume increase, highlighting growing consumer preference for authenticity and quality.

In Western markets, such as the U.S., Canada, and Germany, fusion cuisine incorporating miso in sauces, dips, and plant-based burger recipes boosted consumption by 21% in 2023. Ready-to-eat miso soup packets also surged, with over 430 million single-serve packs sold in Japan alone last year. Restaurants outside Asia increasingly feature miso-infused dishes, expanding the foodservice segment, which now holds over 29% of the market.

Online retail channels continue to gain traction, accounting for 14% of global miso sales in 2023, compared to just 9% in 2020. Subscription-based meal kits using miso ingredients have risen in popularity, particularly in urban markets across North America and Europe, where over 1.6 million meal kits featuring miso were shipped last year.

The introduction of flavoured miso varieties such as truffle, smoked, and chili miso has also impacted product differentiation strategies, with 39 new SKUs launched globally in 2023 alone. Manufacturers are focusing on packaging innovations, offering smaller, resealable pouches and eco-friendly glass jars to cater to sustainable packaging demand.

Miso Market Dynamics

DRIVER

Rising demand for plant-based and probiotic-rich diets

The main driver of the miso market's growth is the increasing preference for plant-based diets and probiotic-rich foods. In 2023, global plant-based food sales grew by over 20%, with fermented products like miso being a key component. Miso contains lactic acid bacteria such as Tetragenococcus halophiles, beneficial for gut health. A 100-gram serving of miso typically includes 6–8 billion CFU (colony-forming units) of live probiotics. Consumers across the U.S., Germany, and South Korea have reported a 23% rise in probiotic product purchases. Miso's status as a natural, soy-based, gluten-free condiment supports its popularity among vegan, gluten-intolerant, and lactose-intolerant populations.

RESTRAINT

Fluctuations in soybean prices

The key restraint in the miso market is the fluctuation in soybean prices, which significantly affects production costs. Soybean prices ranged between USD 530 and USD 670 per metric ton globally in 2023 due to supply chain disruptions and droughts in major producing countries such as Brazil and the U.S. Since soybeans constitute over 75% of miso's raw material base, any price instability directly impacts manufacturing margins. In addition, non-GMO soybeans required for organic miso production are often 18–25% more expensive than conventional varieties, limiting growth in the organic segment in price-sensitive markets.

OPPORTUNITY

Expansion into non-traditional culinary applications

There is strong market opportunity in expanding miso’s usage beyond traditional Japanese dishes into Western culinary applications. In 2023, over 3,100 new recipes featuring miso were published in English-speaking food blogs and cookbooks. Miso butter, miso-glazed salmon, and miso-tahini sauces have seen usage in over 5,000 restaurants outside Japan. The global rise in fusion cuisine and gourmet cooking has opened doors for specialty miso variants in the fine-dining and retail gourmet sectors. Food manufacturers are exploring miso's use as a natural flavor enhancer in meat alternatives, where its umami depth reduces the need for artificial flavor additives.

CHALLENGE

Short shelf-life of natural miso products

A key challenge in the miso market is the short shelf-life of fresh, unpasteurized miso. While pasteurized miso can last up to 18 months under refrigeration, natural miso without preservatives typically has a usable shelf-life of only 3–6 months. This limitation affects its exportability and storage requirements. In 2023, approximately 16% of fresh miso exports to non-Asian countries faced spoilage-related rejections or losses. Transportation under strict cold-chain conditions increases logistical costs by 12–19%, posing a challenge for smaller exporters and limiting the reach of artisanal miso brands.

Miso Market Segmentation

The miso market is segmented by type and application. The primary types are red miso, white miso, and mixed miso. Applications are categorized into consumer (household) and food industry (restaurants, processed food manufacturing).

By Type

Red Miso: Known for its deep umami flavor and longer fermentation period (up to 1 year), red miso accounted for 29% of global sales in 2023. It typically contains higher salt content (over 12%) and is popular in strong-flavored dishes. Red miso consumption is highest in Japan and Korea, with over 145,000 metric tons used in those countries alone in 2023.
White Miso: With a shorter fermentation time (2–3 months) and lower salt content (approximately 8%), white miso is the most popular variant globally. It represented over 42% of total consumption in 2023. Particularly favored in Western countries, white miso is used in salad dressings, soups, and sauces. The U.S. imported over 18,000 metric tons of white miso in 2023.
Mixed Miso: Combining red and white miso varieties, mixed miso offers balanced flavor profiles. It accounted for approximately 29% of the market in 2023. Mixed miso is used in retail multi-use packs and restaurant settings. Japan, Taiwan, and Canada are key markets, with combined consumption surpassing 115,000 metric tons in 2023.

By Application

Consumer: Household use accounted for 58% of total miso sales in 2023, with over 330,000 metric tons sold through supermarkets and e-commerce platforms. In Japan, the average annual miso consumption per person stood at 5.8 kilograms.
Food Industry: Restaurants and food manufacturing sectors used approximately 240,000 metric tons of miso in 2023. Miso is a key ingredient in over 180 processed food products, including instant soups, ramen seasonings, and ready-to-eat meals. Demand for industrial-grade miso grew by 12% year-on-year in 2023 due to rising out-of-home dining post-pandemic.

Miso Market Regional Outlook

The miso market shows regional variance in production and consumption patterns. Asia-Pacific dominates, while North America and Europe are emerging as key consumption hubs for gourmet and organic miso products.

North America

In North America, the miso market crossed 78,000 metric tons in 2023. The U.S. is the leading importer and consumer, accounting for over 88% of the region's volume. Sales of organic miso increased by 24% year-over-year. Major cities like New York, San Francisco, and Los Angeles are witnessing higher demand, with more than 1,400 Japanese and fusion restaurants incorporating miso-based dishes on their menus. Online sales grew by 36%, with over 7.2 million units sold through digital platforms.

Europe

Europe recorded total consumption of 62,000 metric tons in 2023. Germany, the UK, and France together represented 71% of the regional market. Organic and reduced-sodium miso products are especially popular among health-focused consumers. Germany alone imported 19,000 metric tons of miso in 2023. Supermarket chains in France reported a 31% increase in miso product shelf space over the past two years. Foodservice adoption is also growing, with over 2,300 restaurants in the region offering miso-infused menu items.

Asia-Pacific

Asia-Pacific leads with over 410,000 metric tons of consumption in 2023. Japan alone contributed 350,000 metric tons, with over 80% of households using miso weekly. South Korea, Taiwan, and Thailand also show consistent demand. In South Korea, miso is used as a base in fermented stews and sauces, with annual consumption estimated at 28,000 metric tons. Government subsidies in Japan for preserving traditional miso makers are sustaining local production, with over 1,100 active fermentation facilities operating as of 2023.

Middle East & Africa

The market remains niche but expanding, with 12,000 metric tons of miso consumed in 2023. The UAE is the leading importer, driven by its growing Japanese cuisine market. Over 300 Japanese and Asian fusion restaurants in Dubai and Abu Dhabi used miso products in 2023. In South Africa, miso has gained popularity among vegan consumers, with plant-based food product launches containing miso increasing by 17% year-on-year.

List of Top Miso Companies

Miyasaka Jozo
Marukome
Source Foods
Hikari Miso
Yamato Soysauce & Miso
Saikyo-Miso
The American Miso Company
Miyako Oriental Foods

Top Two Companies with the Highest Share

Maruko me: Produced over 112,000 metric tons of miso in 2023, with distribution in more than 45 countries and a 19% market share in Japan.

Hikari Miso: Manufactured 98,000 metric tons in 2023, of which 28% was organic miso. Their export volume reached 18,000 metric tons, making them the global leader in organic miso sales.

Investment Analysis and Opportunities

The miso market has seen increasing investments focused on expanding production capacity, organic certification, and global distribution channels. In 2023, total investment in new miso processing plants and technology upgrades exceeded USD 380 million globally. Japan led with 58 new fermentation units established under government co-financing schemes, targeting traditional miso methods with modern quality controls.

North American companies have ramped up their investment in plant-based manufacturing. Two U.S.-based food processors invested over USD 60 million in 2023 to build dedicated fermentation lines for soy-based products, including miso. These facilities are expected to generate over 35,000 metric tons of output annually once operational in 2025.

Online retail infrastructure for miso is also seeing capital influx. European online grocery platforms allocated over USD 25 million toward expanding their fermented food portfolios, including miso variants from Japan and South Korea. Logistics investment in temperature-controlled transport systems rose by 18% across regions with rising exports of unpasteurized miso.

R&D investments are focusing on improving fermentation efficiency. In 2023, at least 14 companies invested in AI-driven fermentation monitoring to reduce process times by up to 25% and improve flavour consistency. Startups in Japan and California received USD 30 million in venture capital to develop low-sodium, high-probiotic miso using enzymatic enhancement.

Market entry in developing regions such as Southeast Asia and Eastern Europe presents opportunities. Local distributors in Vietnam and Poland partnered with Japanese brands to introduce traditional and flavoured miso in retail chains. Additionally, halal-certified miso production grew by 31% in Indonesia and Malaysia, supported by faith-based food market demand.

New Product Development

Innovation in the miso market is accelerating as manufacturers respond to changing consumer preferences and health trends. In 2023, over 90 new miso-based SKUs were launched globally. These included functional miso products with added vitamins, minerals, and prebiotic fibers.

Low-sodium miso formulas gained attention in aging populations. Japan’s largest miso producers introduced variants with sodium content as low as 5.8%, suitable for individuals with hypertension. Sales of these variants increased by 14% from the previous year.

Flavoured and infused miso products are expanding the culinary use of miso. Products like yuzu miso, truffle miso, and smoked garlic miso appeared in gourmet retail stores across the U.S. and Europe. Over 25 premium flavoured miso types were launched in 2023, attracting younger demographics and foodies.

Miso butter and miso mayonnaise products were introduced for the ready-to-use segment. These products gained shelf space in health food stores in Canada and Germany, selling over 1.8 million units in the first year. Instant miso soup cups with dried tofu, seaweed, and mushroom variations sold over 23 million units in Japan alone.

In South Korea, manufacturers developed kimchi-miso hybrids to cater to local flavor preferences. These products, launched in Q2 2023, sold 110,000 jars within six months. Furthermore, zero-additive and raw (unpasteurized) miso variants targeting clean-label markets grew in presence across organic stores.

Eco-packaging is another innovation focus. In 2023, nearly 15% of new product launches featured biodegradable packaging or glass containers. This packaging shift supports environmentally conscious branding, particularly in European markets.

Five Recent Developments

Hikari Miso launched “Mainichi Miso Soup Mild Sodium Freeze‑dried Miso” (March 2024)
Introduced as 8- and 20-serving packs, this instant freeze-dried miso soup reduces sodium content by 25% compared to regular variants. The 20-serving packs for international markets debuted shortly after, packaged using 35% less plastic—a move reflecting growing demand for healthier and sustainable consumer choices
Hikari Miso introduced Makani Miso Soup Awaze (February 2024)
Released in February 2024, Makani Miso Soup Awaze is a blended white‑and‑red miso product aimed at health‑conscious consumers. Its design enhances both flavour and nutritional value, catering to increased demand for convenient and wellness-focused miso meal options
Launch of two certified organic miso varieties in “THE ORGANIC” series (September 2024, available March 2025)
Hikari Miso added “THE ORGANIC MISO GENMAI” and “THE ORGANIC MISO MUGIKOJI” to its product line. Each comes in 400 g packs and is JAS-certified organic, featuring environmentally friendly biomass ink packaging. Launch planned for March 2025 to expand its organic—and zero-waste—footprint in retail channels
Seasonal “Miso Nouveau, Hatsunari 2024” debut (October 2024)
Hikari Miso launched this first-of-the-season Daikanjikomi miso on October 1, 2024. Packaged in 400 g units priced at ¥756, it leverages natural fermentation and new-season soy based on the annual cold-season process. Sales reportedly quadrupled compared to its initial launch year, signifying strong consumer demand
Launch of two new certified organic miso variants: Daizy and Kome Koji (July 2024)
On July 29, 2024, Hikari Miso announced the release of “THE ORGANIC MISO DAIZU” and “THE ORGANIC MISO KOMEKOJI.” Available from September 1, 2024, under JAS organic certification, Kome Koji features 25% less salt and is designed to highlight natural sweetness—strongly appealing to health-aware consumers

Report Coverage of Miso Market

The miso market report provides an in-depth analysis of production, consumption, distribution, and innovation patterns across key regions. The study covers 40+ countries and evaluates over 150 miso brands based on their volume sales, product diversity, market reach, and consumer loyalty. It includes segmented data for white, red, and mixed miso variants across consumer and industrial applications.

The report uses verified consumption data, including customs records, import-export logs, and retail scanner data, to present accurate market volumes. It also evaluates seasonal demand variations, especially in cold-weather months where miso soup consumption increases by 35–40%.

Policy and regulatory frameworks are reviewed, such as food labeling requirements in North America and Europe, along with Japanese agricultural standards for miso fermentation. Certification trends like non-GMO, organic, and halal are tracked in detail.

Market distribution channels are analyzed, with figures showing that supermarkets hold 48% share, followed by foodservice (29%), online (14%), and specialty stores (9%). The report includes data on serving formats (paste, powder, cube, sachet) and average pack sizes (ranging from 150 grams to 1 kilogram).

The competitive landscape section profiles leading manufacturers, including operational capacity, innovation pipelines, export destinations, and expansion strategies. M&A activities, strategic partnerships, and retail tie-ups are covered, with over 40 deals tracked between 2021 and 2024.

The report includes 120+ visual charts and tables to support data points. It is structured to serve manufacturers, investors, foodservice operators, and R&D teams seeking actionable insights into one of the fastest-growing segments in the global fermented food industry.