Drag letters from the pool into “Your Answer”, then reorder them to match the solution.
Reveal Hint
Think of a salty paste that adds depth to your soup and is a staple in traditional Japanese kitchens.
Reveal Hint
???? is a fermented paste made from soybeans, often used in Japanese cooking.
Reveal Hint
The clue refers to a common ingredient in Japanese cooking known for its umami flavor, which is one of the five basic tastes. ????, a fermented soybean paste, is widely used in soups, marinades, and dressings, contributing a rich, savory taste.
Reveal Hint
Kind of soup often served with sushi, High-protein paste, Paste used in Japanese soups, Kind of soup from Japan, Soy paste
Answer
NAPTRAPPED
Answer
SWAG
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ACTIONHERO
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NONO
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SHONDALAND
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ONTO
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TOWS
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HOTOIL
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DIN
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YON
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SEX
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REPENT
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AHI
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INTERROR
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PRIZEMONEY
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OBVI
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RENAL
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COREA
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OPAL
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FIRSTOFALL
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PANELIST
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ABS
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RIYALS
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JIB
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CUP
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ORC
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CHAPEL
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PUPU
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OKAY
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FLATFOOTED
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MISO
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ROLLICKING
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STEW
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NASTY
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ACHOO
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TINS
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ROD
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ANAHEIM
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PHLOX
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PEAT
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ERNO
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DODIRTY
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WONDERBRA
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ANTINOVEL
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GOONTRIAL
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LEE
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SHEL
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PROOFS
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AZALEA
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INERT
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PROPROOMS
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REPAIRKIT
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INANYCASE
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COBB
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FISHFRY
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TAILFIN
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LLC
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CUTIE
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PUDGY
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ALOE
Answer
PALS
Answer
POKE
Answer
YOW
Answer
OCD
The answer to “Source of umami in Japanese cuisine” in the New York Times puzzle November 15 2025 is MISO. Quite straight and simple! Complete your daily NYT Mini challenge with this solution.
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