Miso

Miso is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus Aspergillus oryzae (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup.

It is high in protein and rich in vitamins and minerals. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available.