. . "Miso (\u307F\u305D or \u5473\u564C) is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as k\u014Dji (\u9EB9), and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (\u5473\u564C\u6C41), a Japanese culinary staple."@en .