Ingredient · No. 191

Miso

Difficulty Yet to reveal itself

A living food in a jar. The fermentation process that creates miso produces a colony of beneficial bacteria, plus bioavailable isoflavones that have been linked to reduced cancer risk in Japanese population studies. The colour ranges from white to dark brown, with the flavour getting stronger and more complex the darker it is.

Rich in protein and vitamins & minerals.

Origins

This fermented soybean paste, a cornerstone of Japanese cuisine, has origins in 4th century BCE China.

ChinaJapan

Used In

2 locked

The Answer On

No. 502 · 26 Sep 2026 · 100% solved, 8.0 guesses on average

Miso has been on the menu once, most recently on 26 Sep 2026. KitSniff is a free daily puzzle: sniff out the mystery ingredient from its colour, flavour and food group.