, lead= is a Japanese sauce used in cooking. It consists of

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spread ...

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

, and

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

. Various types of miso may be used, including the red, white, or ''saikyō'' categories. Sumiso has a sweet and sour taste and is commonly eaten with Japanese seasonal vegetables or seafood.

References

Japanese cuisine East Asian cuisine Japanese condiments Sauces Fermented soy-based foods Japanese cuisine terms {{Japan-cuisine-stub