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

Add the white beans, miso, and sumac, and blend until fully creamy. —ABC News, 3 June 2026

Standout dishes like the shiitake tempeh with a kimchi emulsion, carrots and a miso sauce and the quinoa risotto with asparagus, coconut, peach chutney and ginger are a journey through textures, colors and flavors. —Condé Nast, Condé Nast Traveler, 2 June 2026

Signature drinks include a miso old fashioned, an oolong Manhattan and the kaffir lime soda, which combines Suntory Roku gin with kaffir lime, lychee, lemon, saffron and soda. —Kansas City Star, 31 May 2026

Her menu will include breakfasts featuring toast on Stand’s homemade milk bread as well as a bacon-egg-cheese sandwich with a jammy egg, cheesy miso caramel and nori flakes. —Connie Ogle may 30, Miami Herald, 30 May 2026

Word History

Etymology

Japanese

First Known Use

1615, in the meaning defined above