 "Miso" pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus "Aspergillus oryzae", known in Japanese as kōjikin (麹菌), and sometimes rice, barley, or other ingredients) can be categorized into red ("akamiso"), white ("shiromiso"), or mixed ("awase").There are many variations within these themes, including regional variations, such as Shinshū miso or Sendai miso.A miso paste that has been fermented for a longer period of time, such as a red miso, gives the miso soup a stronger, deeper flavor.