JAS Standards (Miso)

JAS standards are Japan's official quality and labeling criteria for miso. Miso is defined as a product made mainly from soybeans fermented with rice or barley koji and salt, classified into rice, barley, bean, and blended types. The tennen-jozo label is restricted to products without heating or fermentation-accelerating additives. Meanwhile, some terms like tezukuri (handmade) and mutenka (additive-free) lack strict JAS definitions, requiring literacy to interpret. Simply knowing these standards exist is a first step toward food autonomy. Simply knowing JAS standards exist improves consumers' selection accuracy when choosing miso. Knowing the criteria enables autonomous choices based on personal preferences and values.