Miso 味噌

choi

(1) A lede in the front page of the weekly Food section: "An Instant Way to Boost Flavor; Miso brings sweet and salty complexity to grilled duck breast, which David Tanis slices for a salad. Page 3."

(2) David Tanis, A Little Miso for a lot of Taste; In a marinade, it adds a suitable roundness, rich with umami. New York Times, July 26, 2017.

My comment: There is  no need to read the text. There was an old article about miso (fermented soybean):
Martha Rose Shulman, Miso Dressing; The tangy dressing can also be used as a sauce over grains. New York Times, Sept 19, 2013.