Miso traditional Japanese fermented paste, made from soy or rice, salt and a ferment called koji (a fungus, Aspergillus oryzae). This savory paste is used as a base for soups, sauces, marinades and salad dressings. Miso comes in different varieties, ranging from white (milder and sweeter) to red (saltier and fermented longer), allowing it to be incorporated into a wide range of dishes. It is naturally gluten-free, although some variations may contain added grains, thus requiring verification for those with gluten intolerance.
