Editing Miso (section)

==Ingredients==
{{nutritional value
| name           =Miso
| water          =50
| kJ             =831
| protein        =11.69
| fat            =6.01
| carbs          =26.47
| fiber          =5.4
| sugars         =6.2
| calcium_mg     =57
| iron_mg        =2.49
| magnesium_mg   =48
| phosphorus_mg  =159
| potassium_mg   =210
| sodium_mg      =3728
| zinc_mg        =2.56
| manganese_mg   =0.859
| selenium_ug    =7
| vitC_mg        =0
| thiamin_mg     =0.098
| riboflavin_mg  =0.233
| niacin_mg      =0.906
| pantothenic_mg =0.337
| vitB6_mg       =0.199
| folate_ug      =19
| choline_mg     =72.2
| vitB12_ug      =0.08
| vitA_ug        =4
| betacarotene_ug =52
| lutein_ug      =0
| vitE_mg        =0.01
| vitD_iu        =0
| vitK_ug        =29.3
| satfat         =1.139
| monofat        =1.242
| polyfat        =3.204
| tryptophan     =0.155 g
| threonine      =0.479 g
| isoleucine     =0.508 g
| leucine        =0.82 g
| lysine         =0.478 g
| methionine     =0.129 g
| cystine        =0 g
| phenylalanine  =0.486 g
| tyrosine       =0.352 g
| valine         =0.547 g
| arginine       =0.784 g
| histidine      =0.243 g
| alanine        =0.5 g
| aspartic acid  =1.171 g
| glutamic acid  =1.915 g
| glycine        =0.447 g
| proline        =0.619 g
| serine         =0.601 g
| alcohol        =0
| source_usda    =1
}}
The ingredients used to produce miso may include any mix of [[soybean]]s, barley, rice, [[buckwheat]], [[millet]], [[rye]], wheat, [[hemp]] seed, and [[cycad]], among others. Lately, producers in other countries have also begun selling miso made from chickpeas, corn, [[azuki bean]]s, [[amaranth]], and [[quinoa]]. Fermentation time ranges from as little as five days to several years. The variety of Japanese miso is difficult to classify but is commonly done by grain type, color, taste, and background.
* {{Nihongo||麦|mugi}}: [[barley]]
* {{Nihongo||粒|tsubu}}: whole wheat/barley
* {{Nihongo||玄米|genmai}}: [[brown rice]]
* {{Nihongo||醪|moromi}}: chunky, healthy ({{lang|ja-Latn|kōji}} is unblended)
* {{Nihongo||南蛮|nanban}}: mixed with hot chili pepper for dipping sauce
* {{Nihongo||大麻|taima}}: [[hemp|hemp seed]]
* {{Nihongo||蕎麦|sobamugi}}: [[buckwheat]]
* {{Nihongo||裸麦|hadakamugi}}: Highland barley
* {{Nihongo||蘇鉄|nari}}: made from [[cycad]] pulp, Buddhist temple diet
* {{Nihongo||五穀|gokoku}}: "five-grain": soy, wheat, barley, [[proso millet]], and [[foxtail millet]]

Many regions have their own specific variation on the miso standard. For example, the [[soybean]]s used in [[Sendai]] miso are much more coarsely mashed than in normal soy miso.

Miso made with rice such as {{lang|ja-Latn|shinshu}} miso ({{lang|ja|信州味噌}}) and {{lang|ja-Latn|shiro}} miso ({{lang|ja|白味噌}}) are called {{lang|ja-Latn|kome}} miso ({{lang|ja|米味噌}}).