Additive-free
Japanese: 無添加
A label indicating no food additives are used. In fermented foods, it contrasts with products containing added dashi or seasoning liquids.
The additive-free label is one indicator when choosing fermented foods. For miso, additive-free means made only from soybeans, rice (or barley), and salt—distinct from dashi-added miso or miso where fermentation is halted with alcohol. However, additive-free is not automatically better; alcohol addition is a rational technique preventing over-fermentation. What matters is being able to judge for yourself what is and is not included. The ability to read labels supports food autonomy. The ability to interpret food labels is not acquired overnight. But just developing the habit of checking ingredient labels when choosing miso can begin to change how you see food.