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

Midday was for ducking into a family-run lodge for miso ramen or chicken katsu, the kind of spot where the windows fog up and the air smells of rich broth. —Denny Lee, Travel + Leisure, 15 Dec. 2025

Eleven Madison Park alum chef Brian Lockwood serves up dishes like caviar-flecked cauliflower chawanmushi and an umami bomb of a Jonah crab salad infused with horseradish, miso, and melon. —Amy Tara Koch, Robb Report, 11 Dec. 2025

Some fermented foods can be high in sodium or sugar (like kimchi and miso or yogurt, kefir, and kombucha, respectively), so that can be something to watch out for. —Caroline Tien, SELF, 10 Dec. 2025

Pour miso into the pot of broth. —Bethany Thayer, Freep.com, 6 Dec. 2025

Word History

Etymology

Japanese

First Known Use

1615, in the meaning defined above