Miso (味噌, Miso) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the mold kōjikin (麹菌, kōjikin) (the most typical miso is made with soy). The result is a typically thick paste used in sauces and spreads, to pickle vegetables or meats, and mixed with dashi soup stock and served as miso soup called Misoshiru (味噌汁, Misoshiru), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.
Sapporo Ichiban (サッポロ一番, Sapporo Ichiban) is a brand of instant noodles (most of them ramen) made by Sanyo Foods and rivals to other Japanese ramen brands like Nissin. Sapporo Ichiban has found a market outside of Japan, most notably with Chinese consumers in Hong Kong and Canada.