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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.

Soy miso is rich in manganese and a good source of zinc, phosphorus, copper, protein, and dietary fiber.

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