味噌 (miso) is a traditional Japanese seasoning made from fermented soybeans, salt, and a type of mold called koji. It has a thick, paste-like consistency and comes in various colors and flavors, ranging from light and sweet to dark and savory. Miso is a key ingredient in many Japanese dishes, including miso soup and marinades. The fermentation process of miso can take several months to years, depending on the type. It is rich in protein, vitamins, and beneficial probiotics, making it a nutritious addition to meals. Miso is often used in cooking to enhance flavor and add depth to dishes.