miso
nounUS /ˈmisoʊ/ · UK /ˈmiːsəʊ/
Etymology Borrowed from Japanese 味噌(みそ) (miso).
1
Usually A thick paste made by fermentation of soybeans with the mold Aspergillus oryzae, used in making soups and sauces.
- Substances float around each other until you crush them all with a blender. Add a bit of white miso, lemon juice, truffle oil, chives: survey your wreckage, which will be the wrong colour (cream with a hint of grey) and the wrong consistency (gluey).2018 July 19, Zoe Williams, “Can ditching meat and dairy open up new taste sensations? My week as a foodie vegan”, in The Guardian, archived from the original on 29 Aug 2022: