Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and 'koji' (the fungus *Aspergillus oryzae*). It has been a vital part of the Japanese diet since at least the 8th century. The fermentation process can last anywhere from a few weeks to several years. Generally, the longer the fermentation, the darker and more intense the flavor. White miso (Shiro Miso) is shorter-fermented and sweeter, while red miso (Aka Miso) is longer-fermented and more savory. Miso is a rich source of 'Umami,' the fifth taste. Beyond its flavor, miso is valued for its nutritional content, containing vitamins B, E, K, and folic acid. During the samurai era, miso was a portable and essential source of protein for soldiers on the march.