The traditional Japanese seasoning is a thick paste with a very salty and tangy flavor. It's typically produced by fermenting soybeans with salt and a fungus called kojikin. Look for miso in the refrigerated section of your grocery store. Add it to soups or stews, or try this easy miso soup recipe:
4 scallions, sliced thin
1 tbsp nori seaweed
4 cups water
1/3 cup miso
4 oz silken tofu
In a soup pot, sauté the scallions with the seaweed for 5-7 minutes.
Add water, miso, and tofu and simmer over low heat for 3 minutes. Do not boil. Serve immediately.