is a staple of Japanese cuisine. It is a thick paste of soybean, barley and/or rice which is fermented with yeast and aged from a matter of months to up to three years. This wide variety of possible combinations results in the wide variety of colors, tastes and textures of miso. Hatcho-miso is dark in color and has a deep, rich flavor. White miso is sweet and is often used in salad dressings and in fish marinades. Miso soup is a classic Japanese dish made from a dried fish stock, with tofu, miso and green onion.

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