from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A thick fermented paste made of cooked soybeans, salt, and often rice or barley, and used especially in making soups and sauces.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a thick paste made by fermentation of soybeans; used in making soups and sauces
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces
Japanese.(American Heritage® Dictionary of the English Language, Fourth Edition)
Japanese 味噌 (Wiktionary)