味噌 （みそ / Miso）
Fermented seasoning
Miso is a traditional Japanese seasoning made by fermenting soybeans. It is used in soups and stews, with regional varieties shaping Japan’s culinary identity.
When / How to Eat
Used in miso soup, grilled fish marinades, and stews. Its umami enhances the flavor of ingredients.
Cultural Background
Originating in the Nara period, miso evolved uniquely across Japan. It became an essential seasoning in homes, temples, and samurai culture alike.
Cautions
High in salt; excessive consumption should be avoided. Fermentation may continue depending on storage conditions.