Introduction: The predecessor of miso originated in China during the 3rd century BC or earlier, and it is probable that this, together with related fermented soy-based foods, was introduced to Japan at the same time as Buddhism in the 6th century AD.
Application: it can be eaten directly or added during the cooking. Miso as a traditional Japanese food, is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available.
