Miso (味噌 or みそ) is a thick or solid paste. It is a traditional Japanese seasoning.
Miso is similar to the Korean doenjang. It is made by fermenting soy beans with sea salt or salt and kōji. Kōji is the product of fermenting rice, barley, or soybeans with a mold culture, Kōji-kin (Aspergillus oryzae). Often, grains such as barley or rice, and sometimes other ingredients, are added. Miso is high in protein and rich in vitamins and minerals. Miso tastes salty and, depending on the grains used and fermentation time, may also be sweet. Miso is used to make miso soup.
Miso is a very important part of Japanese food. There are different kinds of miso. Kome miso (米味噌) is made from rice and beans. Mame miso (豆味噌) is made from beans. Mugi miso (麦味噌) is made from barley and beans. Awase miso (合せ味噌) is a mix of these misos.