Miso is an ingredient commonly used in Japanese cuisine, made from fermented grains of rice, soya and koji (a mushroom). Miso has a salty, umami taste, and is often used to make soups, marinades and sauces. there are several types of miso, which vary according to the proportion of ingredients used and the length of fermentation. White miso is mild and creamy, while red miso is stronger in taste and colour. Miso is rich in protein, vitamins and minerals, and is considered a health food due to its probiotic properties. it is easy to use and can add a unique and tasty flavour to your dishes.