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

The miso butterscotch brownie mixes caramel cream, miso and gluten-free dark chocolate brownies. —Carlos Rico, San Diego Union-Tribune, 16 Oct. 2025

Spicy chili crisp, umami miso and vodka combined with funky pecorino romano combine to create something far greater than any of the individual parts. —Jess Fleming, Twin Cities, 16 Oct. 2025

If the food is heated after fermentation—such as for sourdough bread and often tempeh or miso—the beneficial microorganisms are cooked off. —Isabel Vasquez Rd Ldn, Health, 1 Oct. 2025

Share spatchcocked branzino, miso mac and cheese, or other standouts in the elegant dining room, at the bar, or on the patio—and don't forget to save room for dessert. —Karla Walsh, Travel + Leisure, 26 Sep. 2025

Word History

Etymology

Japanese

First Known Use

1615, in the meaning defined above

Phrases Containing miso

• miso paste
• miso soup