miso: meaning, definition, pronunciation and examples
C1specialised, culinary
Quick answer
What does “miso” mean?
A traditional Japanese seasoning paste made from fermented soybeans, often with rice or barley, salt, and koji mold, with a salty, umami-rich flavour.
Audio
Pronunciation
Definition
Meaning and Definition
A traditional Japanese seasoning paste made from fermented soybeans, often with rice or barley, salt, and koji mold, with a salty, umami-rich flavour.
The word is also used metonymically to refer to soup made with this paste as a base (miso soup). In broader culinary contexts, it can refer to similar fermented seasoning pastes from East Asia. By conceptual extension, it is sometimes used in English to denote a rich, savoury, fermented quality.
Dialectal Variation
British vs American Usage
Differences
No significant differences in meaning or usage. Both varieties use the term as a culinary loanword.
Connotations
Conveys associations with health food, Japanese cuisine, umami flavour, and fermentation in both varieties.
Frequency
Frequency is comparable, likely slightly higher in American English due to broader penetration of Japanese culinary trends, but the difference is negligible.
Grammar
How to Use “miso” in a Sentence
[make/prepare/serve] miso soup[whisk/stir/dissolve] miso [into/in] [broth/water][add/use] a spoonful of miso[glaze/marinate] [with/in] misoVocabulary
Collocations
Examples
Examples of “miso” in a Sentence
adjective
British English
- A miso-glazed aubergine is delicious.
- The miso-based dressing was too salty.
American English
- Try the miso-glazed eggplant.
- The miso-based dressing was too salty.
Usage
Meaning in Context
Business
Used in contexts of food import/export, restaurant supply, or product development for the health food sector.
Academic
Appears in food science, nutrition, anthropology, and culinary history papers discussing fermentation, Japanese cuisine, or umami.
Everyday
Common in conversations about cooking, eating out at Japanese restaurants, or discussing health foods.
Technical
Used in culinary arts with specifications like 'mugi miso' (barley), 'kome miso' (rice), or 'shiro miso' (white).
Vocabulary
Synonyms of “miso”
Neutral
Weak
Watch out
Common Mistakes When Using “miso”
- Using as a countable noun (*'two misos'). Correct: 'two types of miso'.
- Mispronouncing as /ˈmaɪsoʊ/ (like 'my-so').
- Misspelling as 'meeso' or 'missō'.
FAQ
Frequently Asked Questions
Traditional miso is made from soybeans, grain, salt, and koji fungus, making it vegan. However, some miso soups in restaurants may use dashi (stock) made from fish (bonito), so it's best to check.
White (shiro) miso is fermented for a shorter time, is sweeter and milder. Red (aka) miso is fermented longer, is saltier and has a stronger, more robust flavour.
Miso can be eaten uncooked. To preserve its beneficial probiotics and delicate flavours, it's often recommended to add it at the end of cooking and not boil it vigorously.
There is no perfect substitute. For umami and saltiness, a combination of soy sauce and a bit of tahini or nut butter might be suggested, but it will lack the fermented complexity.
A traditional Japanese seasoning paste made from fermented soybeans, often with rice or barley, salt, and koji mold, with a salty, umami-rich flavour.
Miso is usually specialised, culinary in register.
Miso: in British English it is pronounced /ˈmiːsəʊ/, and in American English it is pronounced /ˈmiːsoʊ/. Tap the audio buttons above to hear it.
Learning
Memory Aids
Mnemonic
Think: 'MEE-so' soup makes me SEE a happy chef in a Japanese kitchen.
Conceptual Metaphor
MISO IS DEPTH (of flavour), MISO IS FERMENTATION (as a process).
Practice
Quiz
What is the primary characteristic flavour of miso?