Miso is a Japanese Culture seasoning made by fermentation of soybeans with salt and koji, as well as other ingredients such as rice, barley, seaweed, and other grains. The outcome is really a rich paste that may be used to produce sauces and spreads, as well as pickled vegetables, seafood, and meats, as well as miso soup by combining this with soup stocks. In mediaeval Japan, miso, which is abundant in protein and vitamins and minerals, was a vital source of nutrition. Miso is still commonly used in Japanese cookery, both traditional and modern, and is garnering international attention.Miso is commonly salty, but the flavour and scent vary with the method of preparation used and the fermentation method employed. Different types of miso have been described as sweet, salty, fruity, earthy, and savoury.