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Miso (ã¿ã or å³å) is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kÅji (éº¹) , and sometimes rice, barley, or other ingredients.iso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process.
How to Use Miso. Miso is a thick, fermented paste made from soy beans, rice or barley and the addition of a fungus called kÅji. It is usually combined with sea salt. Miso has a wide range of uses from soups to stews and can add a delicious pick-me-up flavour where a meal needs a lift.