Miso (味噌) is a traditional fermented soybean paste used in Japanese cooking. Miso (味噌), fermented soybean paste, is made from soybeans, grains (usually steamed rice or barley), salt, and koji culture (麹, a fermentation starter). It is left to ferment in cedar-wood kegs at ambient temperature for six months

味噌（味噌）是日本料理中使用的传统发酵豆酱。 味噌（味噌），发酵豆酱，由大豆、谷物（通常是蒸米饭或大麦）、盐和曲文化（麹，一种发酵剂）制成。 在室温下在雪松木桶中发酵六个月