Miso is a key ingredient in Japanese cuisine, known for a deep umami flavor. Produced by fermenting soybeans, rice or barley with salt and koji, miso can be used in miso soups, to marinate meat and fish, to add flavor to sauces and dressings, or as a secret ingredient in various recipes to enrich them with a full and complex flavor. Miso is not only delicious, it is also rich in protein and probiotic ferments.