Japanese cooking pastes are an essential part of traditional Japanese cuisine. Miso is a fermented soybean paste that is used in many dishes, such as miso soup and marinades. It is made by combining cooked soybeans with salt, koji (a type of fungus), and sometimes other ingredients such as rice, barley, or seaweed. Miso has a salty, umami flavor and is often used to add depth and complexity to dishes.