Miso is a traditional Japanese seasoning made by fermenting steamed soybeans with salt and a fungus called Aspergillus oryzae (koji). Sometimes rice, barley, seaweed, or other ingredients are also included in the fermentation process. The result is a thick paste that can be stored and fermented for up to three years
. Miso is known for its salty, savory, and umami-rich flavor, which can vary from sweet and mild to strong and earthy depending on the ingredients and fermentation length. It is a staple in Japanese cuisine, commonly used in miso soup, sauces, marinades, pickling, and as a condiment or glaze. Miso adds depth and complexity to many dishes, from soups and noodles to vegetables and even desserts
. Nutritionally, miso is high in protein and minerals, and it has historically played an important role in Japanese diets. It is also valued for its food- preserving qualities and ability to tenderize meat and fish
. There are many varieties of miso, often categorized by color such as white (shiro miso) and red (aka miso), with darker miso generally having a stronger, saltier flavor due to longer fermentation
. In summary, miso is a versatile, fermented soybean paste that is fundamental to Japanese cooking and increasingly popular worldwide for its rich umami flavor and nutritional benefits
