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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If blended with significant non-soy ingredients like grains or spices exceeding traditional miso composition
Products with mixed seasonings or additives may shift to sauces and preparations in Chapter 21.
If sold as dried beans without fermentation
Unfermented dried beans are classified under Chapter 7 as dried leguminous vegetables.
If in the form of peanut butter rather than soybean-based
Peanut butter specifically falls under groundnuts preparations in 2008.11.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Verify fermentation process documentation to confirm classification as 'miso and similar products' rather than plain bean paste
• Ensure labeling includes ingredient breakdown, as soy allergens require specific declarations on imports
• Check for moisture content to avoid reclassification under fresh or frozen vegetable provisions
Related Products under HTS 2008.99.91.10
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.