Bean cake, bean stick, miso and similar products
Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included: > Other, including mixtures other than those of subheading 2008.19: > Other: > Other: > Other > Bean cake, bean stick, miso and similar products
Duty Rate (from China)
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Articles the product of any country, as provided for in subdivision (aa)(ii) of U.S. note 2 to this subchapter
Products classified under HTS 2008.99.91.10
Dried Miso Paste
Dried miso paste is a fermented soybean product used as a seasoning in Japanese cuisine, made by fermenting soybeans, rice, and salt. It falls under HTS 2008.99.91.10 as a similar product to miso, classified among prepared bean-based foods not elsewhere specified. This subheading covers traditional fermented bean pastes preserved for culinary use.
White Miso Paste
White miso paste, or shiro miso, is a milder fermented soybean paste made with a higher rice content, ideal for soups and dressings. Classified under HTS 2008.99.91.10 due to its status as a traditional miso product from prepared beans. It is preserved through fermentation and not fitting other fruit or nut preparations.
Red Miso Paste
Red miso paste, or aka miso, is a robust fermented soybean product aged longer for deeper flavor, used in hearty stews. It qualifies for HTS 2008.99.91.10 as a similar product to miso, encompassing preserved bean ferments. This category captures traditional Japanese bean cakes and pastes.
Bean Cake (Yuba Sheets)
Bean cake in the form of yuba sheets is a dried film skimmed from boiled soybean milk, used as a vegan protein in Asian dishes. It is classified under HTS 2008.99.91.10 explicitly as 'bean cake,' a prepared soybean product. This subheading includes similar preserved bean derivatives.
Fermented Black Bean Paste
Fermented black bean paste is made from salted and fermented black soybeans, a staple in Chinese stir-fries and sauces. It fits HTS 2008.99.91.10 as a product similar to miso, being a preserved fermented bean preparation. This covers various Asian-style bean ferments.
Bean Stick (Dried Tofu Skin)
Bean stick, known as dried tofu skin, is the protein-rich film formed during soy milk boiling, dried into sticks for cooking. Explicitly listed under HTS 2008.99.91.10 as 'bean stick,' a soybean-derived preserved product. It represents traditional bean processing.
Natto Fermented Soybeans
Natto is whole soybeans fermented with Bacillus subtilis, sticky and pungent, eaten as a Japanese breakfast food. It is included in HTS 2008.99.91.10 as a similar fermented bean product like miso. This subheading accommodates various preserved soy ferments.
Doubanjiang Spicy Bean Paste
Doubanjiang is a spicy fermented broad bean and chili paste from Sichuan cuisine, used in mapo tofu. Classified under HTS 2008.99.91.10 as a similar product to miso, due to its bean fermentation base. It fits preserved bean preparations.
Okara Soy Pulp Cake
Okara soy pulp cake is pressed and dried residue from tofu production, used as a fiber-rich ingredient in baking. It qualifies as 'bean cake' under HTS 2008.99.91.10, a byproduct preserved from soybeans. This covers similar bean-derived solids.
Miso Soup Base Paste
Miso soup base paste is concentrated miso with dashi elements, reconstituted for instant soup. It remains under HTS 2008.99.91.10 as a miso-like bean product, preserved and prepared. Fermentation defines its placement among bean ferments.