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Miso is a fermented paste that adds a salty umami flavor to many Japanese dishes. Most miso is made in Japan, where the ingredient has been used since the eighth century or earlier.
Miso (みそ or 味噌) is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients.
Made from fermented soybeans, miso is an umami-rich paste and a staple ingredient in Japanese cuisine. But its uses go far beyond soups and stir-fries.