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

Try yogurt with live cultures, like Lactobacillus or Bifidobacterium, kefir, sauerkraut, kimchi, tempeh, miso, or kombucha. —Stephanie Brown, Verywell Health, 27 Nov. 2025

Probiotics in miso can also stimulate the production of secretory IgA, an antibody that strengthens the gut lining and acts as a first line of defense against potentially harmful germs, like certain bacteria and viruses. —Lauren Manaker, SELF, 18 Nov. 2025

Rounding out the menu are hot sides (tempura, gyoza, takoyaki, Kura Crispy Fries); cold sides (sashimi, edamame); soups (miso, ramen, udon); and dessert (mochi, taiyaki, sesame balls). —Linda Zavoral, Mercury News, 18 Nov. 2025

Lee described the miso danish as if someone dipped a biscuit into a potato, carrot, beef stew. —Dina Kaur, AZCentral.com, 27 Oct. 2025

Word History

Etymology

Japanese

First Known Use

1615, in the meaning defined above