Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and the fungus called koji. Other beans that may be added while fermenting the miso paste are rice, barley, rye, buckwheat, millet, wheat, cycad, and hemp seed. The fermented paste is thick and a shade of brown; and is used to pickle meats, veggies, or fish, and also to make sauces and spreads.