Seasonings and Spices High in Aspartic acid (per 100 g edible portion)

• Soybean-koji miso
  
  1900 mg
• Rice-koji miso (dark yellow type)
  
  1500 mg
• Rice-koji miso (light yellow type)
  
  1500 mg
• Shoyu, Soy sauce (tamari-shoyu)
  
  1300 mg
• Rice-koji miso (sweet type)
  
  1100 mg
• Barley-koji miso
  
  840 mg
• Shoyu, Soy sauce (koikuchi-shoyu)
  
  780 mg
• Shoyu, Soy sauce (usukuchi-shoyu)
  
  610 mg