Miso paste is a traditional Japanese fermented soybean product known for its rich umami flavor and smooth, slightly grainy texture. It has a savory, salty taste with subtle sweetness and can vary in intensity from mild to strongly pungent, depending on the type of miso used. Commonly, it is used to make soups, marinades, and dressings, adding depth and complexity to a variety of dishes across Asian cuisine and increasingly in international cooking. Historically, miso has been a staple in Japanese households for centuries, valued not only for its flavor but also for its probiotic health benefits.