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bn:00055307n
Noun Concept
Categories: Fermented soy-based foods, Japanese condiments, Umami enhancers, Japanese cuisine terms, Food paste
EN
miso  miso paste  Red miso  Soya paste  Soybean paste
EN
A thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces WordNet 3.0
Definitions
Relations
Sources
EN
A thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces WordNet 3.0 & Open English WordNet
Miso is a traditional Japanese seasoning. Wikipedia
Traditional Japanese seasoning. Wikipedia Disambiguation
Fermented soybean paste Wikidata
A traditional Japanese paste produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin. OmegaWiki
A thick paste made by fermentation of soybeans with the mold Aspergillus oryzae, used in making soups and sauces. Wiktionary
Thick paste for making soup. Wiktionary (translation)
IS A
spread
condiment
fermented bean paste
HAS PART
soy
PART OF
miso soup
Japanese cuisine
Hanabiramochi
motsunabe
tanukijiru
+3 relations
HAS KIND
Hatchō Miso
Shinshū miso
Sado miso
COUNTRY OF ORIGIN
Japan
CUISINE
Japanese cuisine
MATERIAL USED
salt
soy
Aspergillus oryzae
PARTIALLY COINCIDENT WITH
tương
doenjang
doubanjiang
REGION DOMAIN
Japan
WordNet 3.0 & Open English WordNet
EN
miso
Wikipedia
EN
miso
Wikidata
EN
miso
Wiktionary
EN
miso
OmegaWiki
EN
miso
Wikipedia Redirections
EN
miso paste, Red miso, みそ, 味噌
Wikidata Alias
EN
Soya paste, Soybean paste

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