Miso is a Japanese paste made of a mixture of soybeans and a
grain such as rice, combined with salt and a mold culture, and
aged in cedar vats for one to three years.
There are many variations of miso due to the addition of
different ingredients and the length of time it is aged. It will
vary in texture, color, fragrance, and taste.
In Japan, miso is used to make soup, sauces, marinades, and
dressings. It is high in sodium and therefore can be used as a
substitute for salt or soy sauce.