It’s best to wait until after your baby’s first birthday to serve food with miso and even then, to limit consumption. This is because miso is extremely high in sodium, which in excess can lead to hypernatremia, a condition of having too much salt in the blood, which affects body-water balance. Symptoms of hypernatremia may exacerbate into increased heart rate, muscle spasms, and possibly more severe conditions such as coma, brain damage or even death.  Early and excessive exposure to sodium is thought to play a role in hypertension, cardiovascular disease, and obesity. 

Miso is a deliciously salty paste that’s been used in Japanese cooking for centuries and increasingly shows up in all sorts of foods—from bread and baked goods, to soups and stews, to salads and pickles, even pizza! Miso is typically made of salt, soybeans, and kōji—the Japanese word for Aspergillus oryzae fungus which breaks down the beans into fats and sugars that give the paste a distinctive umami taste. The paste ranges in color from deep red to rusty orange to earthy brown to pale yellow depending on fermentation time and ingredients. Some miso contains grains like barley or rice, and there’s a growing trend of making miso with alternatives to soybeans, such as adzuki beans and chickpeas.

While your toddler’s miso consumption needs to be kept in check, fermented foods can be a terrific way to expand your child’s palette. Check out our serving suggestions.

It’s complicated. On one hand, miso offers lots of protein, plenty of nutrients like vitamins B and K, and a robust dose of probiotics—beneficial bacteria that foster a strong gut. On the other hand, miso is exceptionally high in sodium, which in excess, is unhealthy at best. If you want to offer your child food prepared with miso, take care to minimize the amount of sodium during other meals that week.

Miso is typically used as a flavor enhancer in dishes. It should not pose any choking risk when mixed into other foods, though the foods it is mixed with could certainly pose a risk.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

Yes. Miso is typically made of soybeans—one of the most common food allergens, especially in babies and young children. As you would when introducing any new food, start by offering a very small amount to your baby during the first couple servings and watch closely. If there are no signs of an allergic reaction, gradually increase the quantity over future servings. Note that reactions do not always occur on the first exposure.