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(Gıda) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the mold (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called , a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. 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 savoury, and there is an extremely wide variety of miso available

a thick paste made by fermentation of soybeans; used in making soups and sauces

Japanese fermented bean paste

A fermented paste made from soybeans, sea salt, and rice or barely Used in soups, stews, spreads, baking, and as a seasoning

a japanese paste made from fermented soya beans

a salty paste made from cooked, ages soybeans and sometimes grains; thick and spreadable, it's also used for flavoring soup bases; available in several varieties; darker varieties tend to be stronger flavored and saltier than lighter varieties

soup: a soup that is usually drunk from a cup at meals; many variations exist, but the basic ingredients include toufuu (=bean curd), and miso, another soy bean preparation, though I don't know the exact process - the result is a dark, thick paste that tastes mostly of soy sauce ^_^

Fermented soybean paste made with rice, barley, or soybean malt

{i} fermented soy paste that is often used to make soup or as a seasoning

A puree made of fermented soybeans, a grain and salt Most typical use is in soup Miso's most remarkable quality is as a digestive aid It is a predigested food that actually helps digest other foods Mugi (barley) is the most common used Hacho = soy Kome = rice Shiro = light

Soybean paste, made from cooked yellow soybeans, salt, grain and koji It is aged from several months to several years By varying its constituents, a wide range of tastes, characteristics and energetic qualities can be produced

A salty paste made from soybeans and other grains, used primarily as a seasoning Miso ranges from dark and strongly-flavored to light, smooth and delicately-flavored Keeps several months in the refrigerator, tightly covered Available from most grocery stores and Oriental markets

A fermented grain or bean paste made from ingredients such as soybeans, barley and rice There are many varieties of miso now available Barley (mugi) or soybean (hatcho) miso is usually recommended for daily use Miso is especially for the circulatory and digestive organs It is high in protein and Vitamin B12

A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine Generally, the lighter the color, the milder the flavor Miso is easy to digest and is extremely nutritious

This fermented Japanese paste has three basic categories-barley miso, rice shiro miso and soybean miso Available shrink wrapped and in jars in Asian markets

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