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Miso paste is a traditional Japanese seasoning made by fermenting soybeans with salt and koji, a type of cultivated mold. Depending on fermentation time and ingredients, miso can range from light and mildly sweet to dark and deeply savory. It has been a core component of Japanese cuisine for centuries, most famously in miso soup. The fermentation process gives miso its umami-rich character, which enhances soups, marinades, and sauces.

Beyond soups, miso paste is increasingly used in global kitchens to add depth to salad dressings, glazes, and even desserts. Its complex flavor allows cooks to reduce added salt while maintaining richness. Miso also contains beneficial bacteria produced during fermentation, which are valued in balanced diets. With a small spoonful, everyday dishes can gain a layered taste that reflects both tradition and culinary creativity.