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Japanese arts and cuisine
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10. - Miso - a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin ( 麹菌 ), the most typical miso being made with soy. 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.