Miso (味噌): What It Is, Ingredients & Origin
Miso (味噌) is a Japanese food classified as condiment, fermented bean paste, soy food. Ingredients listed for it include Aspergillus flavus var. oryzae, soy bean, soybean, table salt.
| Name in Japanese | 味噌 |
|---|---|
| Type | condiment, fermented bean paste, soy food |
| Main ingredients | Aspergillus flavus var. oryzae, soy bean, soybean, table salt |
| Background reading | Wikipedia (English) |
We are working to carry Japanese craft and everyday culture beyond Japan, by building Japan Towns with local partners. Read the plan, or tell us if it resonates.
Read the Japan Town plan →Ordering and asking about it in Japan
- Showing the Japanese name (味噌) on your phone is the easiest way to ask for it.
- Recipes and ingredients vary by region, shop and household. If you have a food allergy or dietary restriction, always confirm the ingredients with the shop before eating.
Similar Japanese foods
- mirin (みりん)
- yuzukoshō (柚子胡椒)
- umezu (梅酢)
- soy sauce (醤油)
- nattō (納豆)
- mentsuyu (めんつゆ)
- gomashio (胡麻塩)
- soy pulp (おから)
Source: Wikidata (CC0). Compiled by this website.