英 ['miːsəʊ] 美 ['miːsoʊ]
- n. 味噌；日本豆面酱
a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces
- The secret of Sapporo's noodles lies in the soup.It is made with miso and is thick and oily, perfect for Hokkaido's cold winters.
- Preparation of salt-free miso and its high pressure treatment for reservation.
- Sashimi often is the first course in a formal Japanese meal, but can also be the main course, presented with rice and Miso soup in separate bowls.