Soybean Paste in Japanese Cuisine NYT Crossword Clue, April 15, 2024

The New York Times Crossword is a puzzle game published daily in The New York Times and available on their website, in other newspapers, and on mobile apps. Solving these crossword puzzles can help improve mental functions.

Studies have also found that solving crossword puzzles regularly can boost your focus on tasks and enhance your working memory and decision-making abilities.

Some clues are easy, and you can solve them yourself, but some are hard, and you need to search the internet or navigate websites that explain each crossword clue answer. That’s why we are here. Let's look at today's clue.

Clue

Before guessing an answer, you need first to understand the given clue and its definition. Split the given clue and know its synonyms and definitions.

Sometimes you get direct clues, and sometimes you may not get a direct clue for your answer. If you're stuck on this clue in a crossword puzzle, we can help you find the answer.

Today's NYT crossword clue is "Soybean paste in Japanese cuisine"

• Soybean paste

Soybean paste is a fermented bean paste made from soybeans and saltwater. It's used in Korean cooking and is also made during the production of soup soy sauce. Sometimes, it's used as a relish.

• Japanese cuisine

Japanese cuisine is known for being simple and minimalist. Chefs in Japan try to make food that looks good and tastes great by using natural flavors. They also use many different ways of cooking.

The given clue is about the name of the soybean paste, which is commonly used in Japanese cuisines.

Hints

• The answer is a four-letter word.
• Starts with the letter "M".
• It's salty.

Answer

The answer to today's NYT crossword clue, "Soybean paste in Japanese cuisine" is "MISO".

"MISO" is a Japanese soy sauce that originally came from soybean paste used in ancient China. They are important sauces in Japanese cooking and have been part of Japanese cuisine for a long time.