Miso is the fermented soybean paste which fermented with rice yeast or wheat yeast and salt. Fermented longer time had the darker color and saltier flavour. Miso has high protein. The production volume of Miso in Japan is about 600,000 tons and about 3,000 tons are shipped overseas.
Here is a website for you. http://en.wikipedia.org/wiki/Miso_soup Miso soup (味噌汁, misoshiru in Japanese) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes as well as personal preference.(mushrooms ,radish=daikon,spinach, carrots, potatoes, tofu, and fish etc.)
The choice of miso paste for the soup defines a great deal of its character and flavour. Most miso pastes can be categorised into red (akamiso), white (shiromiso), or black (kuromiso), with darker pastes having a heartier, saltier flavour. There are many variations within these themes, including regional variations, such as Sendai miso; pastes designed to be used with specific misoshiru ingredients, such as yasaimiso, a white miso for use with miso-vegetable soup; and seasonal variations.
What is Miso paste
Here is a website for you.
http://en.wikipedia.org/wiki/Miso_soup
Miso soup (味噌汁, misoshiru in Japanese) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes as well as personal preference.(mushrooms ,radish=daikon,spinach, carrots, potatoes, tofu, and fish etc.)
The choice of miso paste for the soup defines a great deal of its character and flavour. Most miso pastes can be categorised into red (akamiso), white (shiromiso), or black (kuromiso), with darker pastes having a heartier, saltier flavour. There are many variations within these themes, including regional variations, such as Sendai miso; pastes designed to be used with specific misoshiru ingredients, such as yasaimiso, a white miso for use with miso-vegetable soup; and seasonal variations.