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Dear Art: I saw a soup recipe that called for an ingredient called miso. What is this miso? 
Response: We all should know about the importance of miso, a great culinary invention of the Japanese. Miso is also known as bean paste, and is made of ground soybeans that are fermented with a healthy mold. The type of mold, barley, rice or soybean base, determines the type of miso. The paste is aged similarly to vinegar and wine, from 6 months to 3 years. You may find these types of miso in your health food store:  Shinsu miso is a golden-yellow, all-purpose variety used for many dishes.Sendai miso is also known as red miso, and found in northern Japan.Hatcho miso is dark brown in color, and popular in central Japan.Miso is a staple in the Japanese household pantry, and is used in sauces, soups, dips and marinades. It's good for you too; it's rich in vitamin B and protein and is easily digested. We Westerners should continue looking to the East for great healthy foods. Even my mother, who lives in rural north Florida, has discovered miso, and now she can't live without it! Thanks to our Japanese friends for bringing miso to our land! Here's to more miso in our diets! Art Smith 
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