Definition

Noun: A thick, savory paste made from fermented soybeans, often combined with grains like barley or rice. It is a fundamental seasoning in Japanese cuisine, primarily used to make soups, sauces, and dressings.

Usage

Miso is used as a key ingredient to add a deep, salty, and umami flavor to dishes. * Miso soup is a traditional Japanese breakfast staple. * The recipe calls for a tablespoon of white miso. * She marinated the fish in a mixture of miso and mirin.

Advanced Usage

• Types of Miso: The flavor, color, and texture of miso vary depending on ingredients and fermentation time. Common types include:
  • White (Shiro) Miso: Mild, sweet, and lightly salted, made with a high proportion of rice.
  • Red (Aka) Miso: Stronger, saltier, and more pungent, fermented longer, often with more soybeans.
  • Mixed (Awase) Miso: A blend of different types, offering balanced flavor.

Variants and Related Words

• Miso Soup (noun phrase): A simple Japanese soup made from a dashi stock into which miso paste is dissolved, typically containing ingredients like tofu, wakame seaweed, and green onions.
• Miso Paste (noun phrase): Another common term for "miso," emphasizing its thick, spreadable consistency.

Synonyms

• Fermented bean paste: A descriptive synonym, though it is a broader category that includes similar pastes from other East Asian cuisines (e.g., Korean ).

Related Phrases

• Miso-based (adjective): Describing a dish or sauce whose primary flavoring agent is miso.
  • The miso-based glaze gave the eggplant a delicious caramelized flavor.

Noun

1. a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces