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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 is a paste made from fermented soybeans or other grains like rice or barley. This salty, flavorful paste is used extensively in Asian cooking as a seasoning for sauces, soups, meat, and vegetables. Miso has been praised for centuries not only for its flavor but also its high nutritional value.lthough most miso is made from soybeans, miso can also be made from rice, barley, buckwheat, rye, millet, wheat, or other lesser-known grains. Each will impart a unique flavor, appearance, and nutritional content.