miso

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miso-

(word root) hatred
Examples of words with the root miso-: misogyny
Abused, Confused, & Misused Words by Mary Embree Copyright © 2007, 2013 by Mary Embree

mi·so

 (mē′sō)
n. pl. mi·sos
A thick fermented paste made of cooked soybeans, salt, and often rice or barley, and used especially in making soups and sauces.
[Japanese, from Old Japanese; perhaps akin to Korean meju, dried brick of fermented soybeans.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

miso

(ˈmiːsəʊ)
n
(Cookery) a thick brown salty paste made from soya beans, used to flavour savoury dishes, esp soups
[from Japanese]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

mi•so

(ˈmi soʊ)

n.
a fermented paste of soybeans, salt, and often rice or barley, used esp. to flavor soups and sauces.
[1720–30; < Japanese]

miso-

a combining form meaning “hate,” with the object of hatred specified by the following element: misogamy. Compare mis-2.
[< Greek, comb. form of mīseîn to hate, mîsos hatred]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

miso

A variety of pastes made from fermented soya beans and grains. Used as a flavoring in Japanese cooking.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.miso - a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces
paste, spread - a tasty mixture to be spread on bread or crackers or used in preparing other dishes
Nihon, Nippon, Japan - a constitutional monarchy occupying the Japanese Archipelago; a world leader in electronics and automobile manufacture and ship building
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
miso
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References in periodicals archive ?
Sweet White Miso White misos are sweet and gentle; they're easy to love and easy to eat.
Throughout the world, folks are using the ancient knowledge, technique, and art of miso to create savory, complex, and healthful pastes.
Demystifying Miso: Made from fermented soybeans, miso paste can be used for so much more than just soup
The issue was brought to the House Watchdog committee by DISY deputy Aristotelis Misos when he realised that the operational readiness of the civil defence force was being compromised by the fact that many registered volunteers were over 65.
Misos argued that younger people are better suited to serve and would be more productive than retirees, but also raised the point of legislation that bans serving in the civil defence for more than ten years.
Civil defence 'needs to get younger'
Shoguns and emperors, as well as the people of Japan, have long revered Hatcho miso. Unlike other misos, it is made solely from whole soybeans and a minimum amount of water, giving it a higher protein content.
For the seafood stew: Combined sakura and saikyo misos, sake, mirin and egg yolks in a double boiler and cook slowly for 10 minutes.
Symmetry by way of chemistry
In Japan, more than a hundred misos are available, but few appear in American markets.
What's the marinade's mystery ingredient? Miso
While PSYOP is in the process of changing its name to Military Information Support Operations (MISO), other profound changes have been under way for some time.
The PSYOP/MISO Warrior: Soldiers do more than man loudspeakers and distribute leaflets
FOR MORE THAN A THOUSAND YEARS, PEOPLE IN Japan have been making and using miso, a fermented soybean-based paste with an exotic, savory, and salty flavor.
The many faces of miso
Miso, a traditional Japanese flavouring that has been employed in Oriental cuisine for over 2,000 years.
Benson's Japanese flavours
"They were pickled in miso (Japanese paste made with soybeans and fermented grains), and I figured the only way I was going to afford to have any quantity on hand was to learn how to make my own miso, which I did." (See "How to Make Miso & Kimchi," Page 106.)
Preserving the good life: a Maine couple goes back to the land and makes a business of homemade foods and crafts

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