Look up: Miso

1. Miso
   thick fermented soybean paste
   Found on http://www.alternative-hawaii.com/gloss.
   
   
2. Miso
   (Japanese) thick fermented soybean paste
   Found on http://www.alternative-hawaii.com/gloss.
   
   
3. Miso
   (Vegetarian) salty paste made from cooked, aged soybeans and sometimes grains. Thick and spreadable, it's also used for flavoring soup bases.Available in several varieties; darker varieties tend to be stronger flavored and saltier than lighter varieties. White Miso (Also called sweet or mellow) has a pale-beige color and a subtle sweet fragrance.
   Found on http://v_w_o.tripod.com/GLOSSARY.html
   
   
4. MISO
   multiple-in single-out, see MIMO.
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
5. Miso
   A fermented grain or bean paste made from ingredients such as soybeans, barley and rice. There are many varieties of miso now available. Barley (mugi) or soybean (hatcho) miso is usually recommended for daily use. Miso is especially for the circulatory and digestive organs. It is high in protein and Vitamin B12.
   Found on http://www.macrobiotics.co.uk/glossary.h
   
   
6. MISO
   Midwest Independent Systems Operations (US)
   Found on http://www.eon-uk.com/about/328.xhtml
   
   
7. miso
   (mee-sohl) - Miso is known as soybean paste to Westerners. Miso has played an extremely important role in the dietary life of the Japanese for centuries along with rice. It is a fermented paste of grain and soybeans, has the consistency of peanut butter, and comes in a wide variety of flavors and colors.
   Found on http://whatscookingamerica.net/Glossary/
   
   
8. Miso
   is a traditional Japanese seasoning produced by fermenting rice, barley and/or Aspergillus oryzae|kōjikin|麹菌-->, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to s...
   Found on http://en.wikipedia.org/wiki/Miso