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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.
Miso soup (å³åæ±, misoshiru) is a traditional Japanese soup consisting of a stock called  dashi  into which softened miso paste is mixed.Many ingredients are added depending on regional and seasonal recipes, and personal preference.n Japan, miso soup and white rice make up the central dishes of the traditional Japanese breakfast. The soup has been a favorite of commoners and royalty alike for many centuries, but there are also many other dishes involving breakfast.