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.

Types

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

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

Common expressions

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.

Related Words

Related: 醤油(しょうゆ) (soy sauce)

Related: 味噌汁(みそしる) (miso soup)

Related: 豆板醤(とうばんじゃん) (doubanjiang)

Compare: ぬかみそ (rice-bran paste (for pickling))

Related: 旨味(うまみ) (umami)

Related: 大豆(だいず) (soybean)

Related: 麹(こうじ) (koji)

basic

Added 2026.1.7 21:44 · Revised 2026.10.19 9:58

01000/01037_miso