miso

noun

mi·​so ˈmē-(ˌ)sō 

plural misos

: a fermented paste that is used especially in Japanese cuisine, that consists chiefly of soybeans, salt, and usually grain (such as barley or rice), and that has a savory taste ranging from very salty to somewhat sweet

… miso, the savory paste that flavors everything in Japanese cuisine from soups and pickles to dressings for salads.

—Harris Salat

Darker misos, such as brown and red, are fermented longer and have a stronger flavor. Lighter-colored misos have been fermented for less time, and have a milder, less salty flavor …

—Robin Asbell

Miso is teeming with protein, B vitamins and minerals, and rich in glutamates, which give food that meaty taste known as umami.

—Carole Kotkin

… miso paste is made by fermenting soybeans and sometimes grains (such as rice, barley, or rye) with a mold …

—Cook's Illustrated

We live on rice, fish, pickles, noodles, and miso soup, made from soybeans.

—James Fallows

Examples of miso in a Sentence

Recent Examples on the Web

For proof, look no further than her Instagram account, which is peppered with videos of the actress whipping up everything from cauliflower cavatelli to miso brown butter chocolate chip cookies. —Clarissa Cruz, Entertainment Weekly, 16 June 2026

The slight sweetness of the gravy-less curry is tempered with wallops of miso while curry powder seasons the ground beef more than adequately. —Shilpa Uskokovic, Bon Appetit Magazine, 15 June 2026

The fermentation in the miso and pickles is good for a healthy gut. —Adam Yamaguchi, CBS News, 14 June 2026

Casino & Hotel in Philadelphia, a Tempura Crunch Roll with yuzu miso, featuring shrimp tempura, avocado, cucumber, crispy arare, yuzu and miso glaze. —Aly Walansky, Forbes.com, 13 June 2026

Word History

Etymology

Japanese

First Known Use

1615, in the meaning defined above