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Miso (ã¿ã or å³å) is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kÅji (éº¹) , and sometimes rice, barley, or other ingredients.iso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process.
Akamiso is made from a light coloured miso â one with a relatively high proportion of rice or barley to the amount of soy beans. Akamiso has been aged for up to three years, which is what gives it its dark red colour (as in pictures 1, 3 and 4, which are all examples of akamiso).HAT TO DO WITH MISO. Traditionally miso was aged in wooden casks for a minimum of six months, but in many commercial varieties the process is accelerated. Other grains such as rice, barley, and buckwheat may be added and each of these provides different flavour characteristics.