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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.
The most common are: white or kome miso, made from soybeans and rice, which has a light, slightly sweet flavor; yellow or mugi miso, made from barley and soybeans, with a moderately intense flavor; and red or hatcho miso, made from soybeans alone, which is the most intensely flavored.sually available as a paste, miso contains probiotics, healthy microorganisms added to produce fermentation that are similar to those that live in your digestive tract. Miso probiotics may provide you with significant health benefits, but miso is also high in salt, so use it in moderation.