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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.
Miso recipes. A fermented paste made from soya beans and rice, barley, wheat or rye, used in Japanese and South East Asian cookery. It imparts a deeply savoury, rich intensity to any dish that's cooked with it, from a classic miso soup to marinated and grilled fish, fowl or vegetables.iso recipes. A fermented paste made from soya beans and rice, barley, wheat or rye, used in Japanese and South East Asian cookery. It imparts a deeply savoury, rich intensity to any dish that's cooked with it, from a classic miso soup to marinated and grilled fish, fowl or vegetables.