HIKARI MISO
Prefix 490 was issued by GS1 Japan. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 246 kcal | 12% |
| Fat | 11.3 g | 16% |
| of which saturates | 2.9 g | 15% |
| Carbohydrate | 26.0 g | 10% |
| of which sugars | 23.5 g | 26% |
| Fibre | 2.0 g | — |
| Protein | 10.0 g | 20% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 13 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fried soybean curd (Soy, Rapeseed Oil, E509, E471, E170, Soy lecithin (E322)) High fructose corn syrup, Water, Soy Sauce (Water, Soy, Wheat, Salt, Alcohol), Vinegar (Alcohol, Grains, Wheat, Salt, Sake lees, Water), Sugar, Fermented Seasonings (Sugar, Water, Sweet cooking rice wine, Fermented Rice Seasoning, Alcohol, Salt), Salt, E262
- E170Calcium carbonates
- E262Sodium acetatesPreservative · Sequestrant
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E509Calcium chlorideStabiliser · Thickener · Coagulant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Tofu”: 1.00 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.