miso

noun

mi·​so ˈmē-(ˌ)sō 

plural misos

: a fermented paste that is used especially in Japanese cuisine, that consists chiefly of soybeans, salt, and usually grain (such as barley or rice), and that has a savory taste ranging from very salty to somewhat sweet

… miso, the savory paste that flavors everything in Japanese cuisine from soups and pickles to dressings for salads.

—Harris Salat

Darker misos, such as brown and red, are fermented longer and have a stronger flavor. Lighter-colored misos have been fermented for less time, and have a milder, less salty flavor …

—Robin Asbell

Miso is teeming with protein, B vitamins and minerals, and rich in glutamates, which give food that meaty taste known as umami.

—Carole Kotkin

… miso paste is made by fermenting soybeans and sometimes grains (such as rice, barley, or rye) with a mold …

—Cook's Illustrated

We live on rice, fish, pickles, noodles, and miso soup, made from soybeans.

—James Fallows

Examples of miso in a Sentence

Recent Examples on the Web

In a large bowl or resealable bag, mix together ¼ cup shiro (white) miso, ¼ cup creamy peanut butter, ¼ cup shoyu (soy sauce), ¼ cup packed light brown sugar, ¼ cup beer, any kind, 3 cloves garlic, minced or grated, and 2 tsp. —Sheldon Simeon, Bon Appetit Magazine, 30 Apr. 2026

There are plump breakfast burritos and sweet-salty miso cookies to be found at Open Market, but the stars will always be the sandwiches. —Stephanie Breijo, Los Angeles Times, 26 Apr. 2026

Takamine uses koji mold to ferment its whisky, a process that is usually employed for making soy sauce or miso. —Jonah Flicker, Robb Report, 23 Apr. 2026

Her menu also anchors itself to sourcing as much as possible from nearby farms and purveyors whether for mushrooms, miso, or fermented NA drinks. —Condé Nast, Condé Nast Traveler, 23 Apr. 2026

Word History

Etymology

Japanese

First Known Use

1615, in the meaning defined above