Miso is produced by fermenting soybean, rice, barley, or other ingredients with fungus Aspergillus oryzae and salt. It is a traditional seasoning in Japan used for miso soup, pickling vegetables or meats, and sauces and spreads. Miso is high in minerals, vitamins, and protein, therefore it is a preference food for health consciousness people. Miso is typically salty but in modern cooking it savory, fruity, earthy, and sweet miso is also used. The aroma and flavor of miso depends on fermentation process and the ingredients used.