味噌(みそ)

みそ
noun
miso
1. miso, fermented soybean paste
A traditional Japanese seasoning made from fermented soybeans. Used in soups, sauces, and marinades.
朝(あさ)ごはんに味噌汁(みそしる)を飲(の)みます。
I have miso soup for breakfast.
この味噌(みそ)は甘(あま)いです。
This miso is sweet.
味噌(みそ)は体(からだ)にいいです。
Miso is good for your health.
母(はは)は毎朝(まいあさ)味噌汁(みそしる)を作(つく)ってくれます。
My mother makes miso soup every morning.
味噌(みそ)には白(しろ)と赤(あか)があって、地域(ちいき)によって好(この)みが違(ちが)います。
There is white and red miso, and preferences differ by region.

味噌(みそ) is fermented soybean paste, a fundamental ingredient in Japanese cuisine.

VARIETIES:

  • 白味噌(しろみそ): white/sweet miso (Kyoto style)
  • 赤味噌(あかみそ): red miso (stronger flavor)
  • 合(あ)わせ味噌(みそ): mixed miso

COMMON COMPOUNDS:

  • 味噌汁(みそしる): miso soup
  • 味噌(みそ)ラーメン: miso ramen
  • 味噌(みそ)漬(づ)け: miso-marinated

IDIOMS:

  • 手前味噌(てまえみそ): self-praise, tooting one's own horn
  • 味噌(みそ)をつける: to fail, to mess up

CULTURAL NOTE:
味噌汁(みそしる) is a daily staple in Japanese households, often served at breakfast. Regional varieties reflect local tastes and ingredients.

basic
Added 2026.1.7 21:44 · Revised 2026.2.23 22:24
01000/01037_miso