Miso cēng (Japanese: miso/みそmiso*, English: Japanese miso, Japanese Soybean Paste), also known as soybean paste, miso is a commonly used typo, is a salty Japanese seasoning Ingredients, one of the main ingredients in Japanese cuisine. There are many types of miso, mainly due to differences in the ingredients and proportions of raw materials. The raw materials used to make miso include beans, rice, wheat, etc. The production method is to steam these raw materials and then ferment them through mold and yeast. It is the Japanese culture of fermented bean paste.

Japanese cuisine:

Japanese cuisine originated from the Japanese archipelago and gradually developed into dishes with unique Japanese characteristics. Japanese food requirements: natural ingredients, bright colors, and various utensils create a high-end visual sense. In addition, the materials and preparation methods also need to pay attention to seasonal changes. A dish needs to adapt to the seasons throughout the year and adopt different cooking methods and presentations. . Japanese cuisine is mainly divided into two categories: "Japanese Japanese food" and "Japanese Western food". When it comes to Japanese food, many people think of sushi. This food invented by the Japanese is called "washoku".