Miso (味噌) is a Japanese seasoning paste produced by fermenting soybeans with salt and the fungus Aspergillus oryzae. Miso is used for a variety of food preparations; including sauces, spreads, pickling vegetables/meats, and mixing with dashi soup stock to serve as Miso Soup (Misoshiru (味噌汁)).
High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan and is still a staple in Japanese cuisine today.
- Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.