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A traditional Japanese seasoning produced by fermenting soyabeans with salt, fish and k?ji resulting in a thick paste used for sauces, spreads, pickling vegetables, fish, or meats. It is mixed with dashi soup stock to serve as miso soup, a Japanese culinary staple which is usually high in protein and rich in vitamins and minerals. Aka Miso paste finds a great usage in salad dressings. It can also be added to marinades to incorporate its quick and savoury flavour into a marinade for chicken or roast vegetables as due to the miso’s potent flavour, the marination time is short. It can also be utilised while preparing soups. As Miso soup is probably the first thought when it comes to miso. The traditional form is a light broth usually with some seaweed and a few cubes of tofu.