Culture & Lifestyle • Food

Miso

Miso is a traditional Japanese fermented paste and seasoning made mainly from soybeans, salt, and koji, a fermentation starter.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Miso is a traditional Japanese fermented paste and seasoning made mainly from soybeans, salt, and koji, a fermentation starter. It is used in soups, sauces, marinades, and spreads, and is especially known as the base of miso soup. Miso is widely available in Canadian grocery stores and is used in Canadian home cooking, restaurants, and fusion dishes, reflecting the broader popularity of Japanese ingredients in Canada.

Definition

Miso is a traditional Japanese fermented paste used as a seasoning. It is closely associated with Japanese cuisine and is commonly sold as a paste for cooking.

Ingredients and production

Miso is typically made by fermenting soybeans with salt and koji, usually made from Aspergillus oryzae. Some varieties include rice, barley, or other grains.

Uses in cooking

Miso is used in soups, sauces, marinades, dressings, spreads, and pickling. It is valued for adding depth and savoury umami flavour to dishes.

Flavour and varieties

Miso's taste depends on the ingredients and fermentation process. Different varieties can taste salty, sweet, earthy, fruity, or strongly savoury.

Key facts

Miso is a fermented Japanese seasoning made from soybeans and koji.
It may also contain grains such as rice, barley, rye, or other ingredients.
Its flavour varies by type and fermentation length, ranging from sweet to very salty.
Miso is widely used in Japanese cooking as a base for soups and sauces.
Miso soup is traditionally made by mixing miso paste with dashi or water.

🍁

Canadian context

Miso is widely available in Canadian grocery stores and is used in Canadian home cooking, restaurants, and fusion dishes, reflecting the broader popularity of Japanese ingredients in Canada.

Frequently asked questions

What is miso?

Miso is a traditional Japanese fermented paste used as a seasoning, most often made from soybeans, salt, and koji.

What is miso made of?

It is usually made from soybeans, salt, and koji, with some varieties also containing rice, barley, or other grains.

Is miso healthy?

Miso can be part of a healthy diet, but it is often high in sodium. Because it is fermented, it may also contain beneficial compounds, though health effects vary by product and diet overall.

How to use miso paste?

Miso paste is commonly dissolved in hot water or stock for soup, and it can also be whisked into dressings, marinades, sauces, and spreads.

What does miso taste like?

Miso usually tastes savoury and umami-rich, with a salty flavour that can also be sweet, earthy, or fruity depending on the type.

What is miso soup?

Miso soup is a Japanese soup made by mixing miso paste with dashi or water, often with tofu, seaweed, scallions, or other ingredients.

References

Encyclopaedia Britannica — https://www.britannica.com/topic/miso
Supports: Definition, ingredients, uses, and miso soup.
Merriam-Webster — https://www.merriam-webster.com/dictionary/miso
Supports: Definition, main ingredients, and flavour profile.
Food Network — https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-miso
Supports: Ingredients and general culinary uses.
Yuki's Kitchen — https://www.yukiskitchen.com/journal/what-is-miso
Supports: Basic composition and Japanese ingredient context.
Uwajimaya — https://www.uwajimaya.com/blog/understanding-the-different-types-of-miso/
Supports: Texture, ingredients, and common types.