In Japan, miso is mainly consumed in the form of miso soup, and in addition, when steaming fish, meat, and vegetables, a seasoning of miso, sugar, and vinegar is added to the mix, which makes the dish taste more delicious, and is good for health when consumed on a regular basis.

It is said that the longevity of Japanese people is related to the regular consumption of miso. Miso contains more protein, fat, sugar and iron, calcium, zinc, vitamin B1, B2 and niacin and other nutrients. Professor Hiroaki Ito of Hiroshima University in Japan and others, through animal experiments to prove that eating miso can prevent liver cancer, stomach cancer and colorectal cancer and other diseases, in addition to inhibiting or lowering cholesterol in the blood, inhibit the accumulation of fat in the body, and improve constipation, prevention of hypertension, diabetes and other effects.

The Japanese love miso to the point of obsession. Without miso, the flavor of Japanese cuisine would be much weaker. For example, Japanese noodles (including restaurant meals and instant noodles) are sold in more than 10 billion servings a year, and 50% of them are flavored with miso. The Japanese condiment market has seasonings from all over the world, but miso is indispensable to the Japanese.

With the increasingly obvious integration of the global economy and the deepening of food and cultural exchanges between China and Japan, Japanese miso is now gradually entering China. Some famous Japanese food manufacturing enterprises have established joint ventures in China, the production of miso products, such as Japan's Kamiya Brewing Food Co. Ltd. sent a number of miso manufacturing experts to Hangzhou, China for long-term technical guidance and development. The hotels and restaurants in some big cities in China use miso to cook a delicious dish, and some food manufacturing factories in China also use miso to produce a variety of foods and condiments. In China, miso is becoming more and more accepted by people.