Miso is Japanese traditional seasoning, fermented soybean paste that is made out of soybean, rice-malt (koji), and salt.
The recipe of miso is very simple. Mix up three ingredients and mature for few months to one year.
The kinds of koji (which differ depending on areas) and the amount of salt influence the taste of miso a lot.
Generally more salt and less koji make salty miso, and less salt and more koji make sweet miso.
There are numerous kinds of miso paste in Japan. And I have done “tasting project using five different kinds of miso paste” If you are interested in this, please check out this site too!