What is the primary flavor component found in miso?

Miso is a traditional Japanese seasoning produced through the fermentation of soybeans, often combined with salt and a particular type of mold called koji (which typically is made from rice, barley, or wheat). The primary flavor component that defines miso comes from these fermented soybeans, which contribute a rich, umami profile that is central to its taste and culinary applications.

While miso can indeed incorporate rice, wheat, or barley in some variations, the foundational ingredient that defines miso is soybeans. This fermentation process not only develops the distinctive flavor but also creates beneficial probiotics. Thus, the correct answer highlights the essential role of fermented soybeans in creating the unique taste and characteristics of miso.