Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus 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 serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple.

It increases your energy,
Protects against cancer,
and cures radiation sickness.

Beneficial bacteria!
Isoflavones from soy!
Umami piled upon umami.

Hatcho-style and white,
Carefully produced
By loving organic farmers.

Ubiquity piled upon ubiquity
Soup in restaurants
Meats glazed then grilled.

I'm allergic. It gives me a headache.
It benefits me none,
And takes up space in my fridge.