Miso

Miso is a fermented food made by adding salt and koji to grains such as soybeans, rice, and wheat, and is one of the traditional Japanese foods. It is also known outside Japan as a typical ingredient of Japanese cuisine.

It often comes in the form of a paste and has a higher viscosity than soy sauce, which is a liquid seasoning. Miso originated in China, and it is said that the production method was introduced to Japan during the Heian era via the Korean Peninsula. Bean miso was made first, and later a production method using rice and barley koji was born, which became popular among the general public during the Edo era.