Etymology
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miso (n.)

type of paste made from fermented soya beans and barley or rice malt, used in Japanese cooking, by 1727 (from 1615 as misso in the log-book of English pilot William Adams, published in 1916), from Japanese, of uncertain etymology; said to be from Middle Korean myècwú, the name of a comparable sauce.

updated on January 23, 2021

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