Perilla frutescens seeds, which contain a high concentration of α-linolenic acid, were added to miso to produce a α-linolenic acid/linoleic acid (Ln/L) ratio with a high intake balance of the fatty acid. The Ln/L ratio of the miso in which 10% of the soybean had been substituted with ecdysis Perilla frutescens seeds was 0.58, 3 times higher than that of 100% miso. In addition, the peroxide value of the lipid during the maturation period was consistently low, there was no deterioration of the miso through oxidation, and the formation of linolenic acid ethyl ester, which is antimutagenic, increased. From a functional viewpoint, when the miso was made into miso soup, the main proposed application for miso containing 10% Perilla frutescens seeds, the soup was comparable to 100% miso. The Ln/L ratio of miso containing 24% Perilla frutescens seeds was 1.28, 8 times higher than ordinary miso levels. However, in this case, the viscosity and aroma of the beefsteak plant produced a strong tasting miso, and it received a lower evaluation than the 100% miso.