Miso

Miso is a Japanese fermented paste based on soybean, koji (Aspergillus oryzae) and salt, aged from six months to three years. Four major families exist: white miso (shiro miso, short aging, mild), red miso (aka miso, long aging, salty), yellow miso (shinshu miso, intermediate) and varied-ingredient miso (barley, brown rice, buckwheat). Miso is used in traditional miso soup, as condiment, as marinade for fish and meats (saikyo yaki) and as an umami element in contemporary sauces. Three star tables have integrated it since the 2000s (Source: Brewing Society of Japan, 2006).