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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.
At its most basic, miso is a paste made from fermented soy beans. Sometimes other components are fermented along with the soybeans, such as rice, barley, or ginger. Miso is very versatile.he most basic thing you can do with miso is make soup. You've probably had tons of miso if you've ever eaten in a Japanese or Korean restaurant. It is very popular to receive a small bowl of miso soup before your meal, typically with some small bits of tofu and seaweed within.