miso
n. uncountable B2 Upper Intermediate UK //mɪsˈəʊ// miso
n. a thick, salty paste made from fermented soybeans. It is a common ingredient in Japanese cooking, used to add a deep, savory flavor to soups and sauces.
n. a Japanese seasoning produced by fermenting soybeans with salt and a fungus called koji. It provides a distinctive umami flavor to various culinary preparations.
She adds a spoonful of miso to the soup.
The chef explained that the miso paste needs to be whisked into the hot broth to release its full flavor.
While traditionally associated with Japanese cuisine, miso has gained international popularity as a versatile ingredient capable of enhancing both savory and sweet dishes through its complex fermentation profile.
Borrowed from Japanese 味噌(みそ) (miso).