Definitions

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

Etymologies

Japanese.
(American Heritage® Dictionary of the English Language, Fourth Edition)
Japanese 味噌 (Wiktionary)

Examples

Comments

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