Miso Soup Base with Fish Dashi
Concentrated paste or liquid base for miso soup using fish dashi from kombu and bonito, prepared as a sauce-like flavoring. Falls under HTS 2103.90.20.00 for fish-derived sauces and preparations.
Import Duty Rates by Country of Origin
| Origin Country | MFN Rate | Ch.99 Surcharges | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | +20.0% | 20% |
| 🇲🇽Mexico | Free | +10.0% | 10% |
| 🇨🇦Canada | Free | +10.0% | 10% |
| 🇩🇪Germany | Free | +10.0% | 10% |
| 🇯🇵Japan | Free | +12.5% | 12.5% |
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If fermented soybean dominant over fish
Miso without fish derivation is 2103.90.70; fish dashi tips to 2103.90.20.
If containing visible fish pieces exceeding sauce form
Preparations with substantial fish meat go to Chapter 16.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Document dashi production from fish to support classification
• Ensure shelf-stable packaging meets FDA low-acid canned food rules if applicable
• Monitor for quantitative limits if blended with condiments
Related Products under HTS 2103.90.20.00
Fish Sauce (Nuoc Mam)
A fermented fish sauce made from anchovies or other small fish, salt, and water, originating from Southeast Asia. It falls under HTS 2103.90.20.00 as a sauce derived or prepared from fish, used as a condiment in cooking and dipping.
XO Sauce
A spicy seafood sauce from Hong Kong made with dried scallops, shrimp, chilies, and fermented black beans derived from fish extracts. Classified under HTS 2103.90.20.00 due to its primary fish-derived components and use as a culinary sauce.
Shrimp Paste Sauce (Belacan-based)
A pungent sauce prepared from fermented shrimp paste mixed with chilies and fish elements, common in Malaysian cuisine. It qualifies for HTS 2103.90.20.00 as derived from fish and aquatic products used as a sauce.
Fish Teriyaki Sauce
A prepared teriyaki sauce incorporating fish stock or bonito flakes as key deriving ingredients, used in Japanese grilling. HTS 2103.90.20.00 covers it as a fish-derived sauce per chapter notes excluding high-meat preps.
Prahok Paste Sauce
Cambodian fermented fish paste thinned into a sauce form with water or aromatics, used in stews and dips. Classified in HTS 2103.90.20.00 as a fish-prepared sauce, distinct from solid pastes.
Anchovy Paste Sauce
Smooth sauce made from ground anchovies, olive oil, and garlic, used in Italian cooking like puttanesca. HTS 2103.90.20.00 applies as a fish-derived sauce preparation.