Miso

miso Japanese fermented soybean paste made with kōji. Typically, miso paste contains 14 percent protein and large amounts of free amino acids, especially glutamate. The salt content varies from 5–15 percent. Shiro miso and Shinshū miso are white miso made with rice and soybeans, aka miso is red soybean miso, and genmai miso is made from brown rice. Some types of miso are made with barley (mugi miso), and a very dark, expensive variety is made with soybeans only (Hatchō miso). Vegetables pickled in miso are called miso-zuke, an example being nasu-miso made with eggplant. Miso soup is a soup made with dashi and miso.