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Related to miso: tempeh
n. pl. mi·sos
A thick fermented paste made of cooked soybeans, salt, and often rice or barley, and used especially in making soups and sauces.
[Japanese, from Old Japanese; perhaps akin to Korean meju, dried brick of fermented soybeans.]
(Cookery) a thick brown salty paste made from soya beans, used to flavour savoury dishes, esp soups
a fermented paste of soybeans, salt, and often rice or barley, used esp. to flavor soups and sauces.
[1720–30; < Japanese]
a combining form meaning “hate,” with the object of hatred specified by the following element: misogamy. Compare mis-2.
[< Greek, comb. form of mīseîn to hate, mîsos hatred]
A variety of pastes made from fermented soya beans and grains. Used as a flavoring in Japanese cooking.
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|Noun||1.||miso - a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces|