miso

n. fermented soy paste that is often used to make soup or as a seasoning

is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the mold (the most typical miso is made with soy). The typical 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 , a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.
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See also systems analysis.MISO redirects here, for the data line see Serial Peripheral Interface Bus.System analysis is the branch of electrical engineering that characterizes electrical systems and their properties. Although many of the methods of system analysis can be applied to non-electrical systems, it is a subject often studied by electrical engineers because it has direct relevance to many other areas of their discipline, most notably signal processing and communication systems.
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v. attend mass; kick around

A fermented soybean paste that is an essential Japanese flavoring ingredient, miso is available in a variety of flavors and colors. It is used in sauces, soups, marinades, dressings, dips and main dishes.

Amount per 100g:
• Calories.......................206
• Total Fat......................6 g
• Saturated Fat.................1 g
• Cholesterol..................0 mg
• Sodium........................3647 mg
• Total Carbohydrate......28 g
• Dietary Fiber...................5 g
• Protein.........................12 g Vitamin A  87 IU   Vitamin C  0 mg
 Calcium    66 mg    Iron         3 mg