The popular traditional dish of Japan made with fermented soybeans is called miso. Miso is a thick paste used in Japanese cuisine as a seasoning for soups, marinades, dressings, and more. It is produced through the fermentation of soybeans with salt and a specific mold called koji, which helps to convert the soybeans' starches into sugars and develops the distinctive umami flavor. The fermentation process can vary in duration, resulting in different types of miso, such as white (shiro), red (aka), or mixed (awase) miso, each with its unique taste profile. Miso plays an essential role in Japanese culinary traditions and health.