Editing Miso (section)

==Usage==
[[File:Jin Kichi, Hampstead, London (3955079167).jpg|thumb|''Nasu dengaku'', or [[eggplant]] with miso sauce]]
Miso is a part of many Japanese-style meals. It most commonly appears as the main ingredient of [[miso soup]], which is eaten daily by much of the Japanese population. The pairing of plain rice and miso soup is a fundamental unit of [[Japanese cuisine]]. This pairing is the basis of a traditional Japanese breakfast.

Miso is used in many other types of soup and soup-like dishes, including some kinds of [[ramen]], [[udon]], {{lang|ja-Latn|[[nabemono|nabe]]}}, and {{lang|ja-Latn|[[imoni]]}}. Generally, such dishes have the title miso prefixed to their name (for example, {{lang|ja-Latn|miso-udon}}) and have a heavier, earthier flavor and aroma than other Japanese soups that are not miso-based.
[[File:Miso tonkatsu at Toyota Automobile Museum cafe 2022.jpg|thumb|''[[Tonkatsu]]'' (fried pork cutlet) with miso based sauce]]
Many traditional confections use a sweet, thick miso glaze, such as {{lang|ja-Latn|[[mochi]]}} and {{lang|ja-Latn|[[dango]]}}. Miso-glazed treats are strongly associated with [[Japanese festival]]s, although they are available year-round at supermarkets. The consistency of miso glaze ranges from thick and [[taffy (candy)|taffy]]-like to thin and drippy.

Soybean miso is used to make a type of [[pickling|pickle]] called {{lang|ja-Latn|misozuke}}.<ref>{{cite web |url=http://www.whats4eats.com/recipes/r_pi_misozuke.html |title=Misozuke Recipe (Japanese miso pickle) |website=Whats4eats.com |date=26 July 2008 |publisher=Brad Harvey |access-date=2013-11-20 |archive-date=2006-11-21 |archive-url=https://web.archive.org/web/20061121130518/http://www.whats4eats.com/recipes/r_pi_misozuke.html |url-status=dead }}</ref> These pickles are typically made from [[cucumber]], [[daikon]], [[napa cabbage]], or [[eggplant]], and are sweeter and less salty than the standard [[tsukemono|Japanese salt pickle]].

Other foods with miso as an ingredient include:
* {{lang|ja-Latn|dengaku}} (miso sweetened with molasses used for grilling)
* {{lang|ja-Latn|[[yakimochi]]}} (charcoal-grilled [[Mochi (food)|mochi]] covered in miso)
* miso-braised [[vegetable]]s or [[Edible mushroom|mushrooms]]
* marinades: fish or chicken can be mixed with miso and [[sake|rice wine]] overnight to be grilled
* [[corn on the cob]] in Japan is often coated with {{lang|ja-Latn|shiro miso}}, wrapped in foil and grilled
* sauces: sauces like {{lang|ja-Latn|misoyaki}} (a variant on [[teriyaki]]) 
* dips: used as a dip to eat with vegetables (e.g., cucumbers, daikon, [[carrot]]s, etc.)
* side dish: miso is often eaten as a condiment and a side dish. Mixed or cooked miso with spices or vegetables is called {{lang|ja-Latn|okazu-miso}} ({{lang|ja|おかず味噌}}), often eaten along with hot rice or spread over {{lang|ja-Latn|[[onigiri]]}}

<gallery mode="packed" widths="150px" heights="150px">
Miso Soup (12396643945).jpg|Dark [[miso soup]]
Miso oden by jetalone in Mount Takao, Hachioji.jpg|Miso on ''[[konnyaku]]'' as ''[[oden]]''
Miso yaki onigiri.jpg|Miso ''[[onigiri]]''
NGO Nakamura Meihoku Hanten Misokatsu Reimen 20230826 154616.jpg|Dark miso sauce on ''[[tonkatsu]]''
Misonikomiudon 20201201-10.jpg|Miso [[udon]] with [[tempura]]
からみそラーメン.jpg|Miso [[ramen]]
Squid, miso, cucumber salad (5442215090).jpg|Miso on [[cucumber]] and [[squid]] salad
</gallery>