A fermented bean paste made of soybeans and rice, barley, or rye. It often has a salty and umami flavor.
The precursor of miso was introduced to Japan by the Chinese approximately 1300 years ago. But the Japanese altered the recipe, creating miso.
Miso traveled to the U.S. with Japanese immigrants and their cuisines.
There are innumerable homemade and commercially produced varieties of miso in Japan.