What is a common flavoring agent in Asian cuisines that is derived from fermented soybeans?

The choice of miso as a common flavoring agent in Asian cuisines is accurate because it is a traditional Japanese seasoning made from fermented soybeans, salt, and a specific fungus known as koji (Aspergillus oryzae). This fermentation process not only enhances the flavor but also contributes to its umami taste, which is a fundamental characteristic in many Asian dishes. Miso can vary in color from white to red, with different types having distinct flavor profiles that make it versatile for soups, marinades, dressings, and more.

Other agents listed, while also used in Asian cooking, stem from different bases. Teriyaki sauce is typically a mix of soy sauce, mirin, and sugar and does not solely derive from fermented soybeans. Gochujang is a Korean chili paste made from red chili, glutinous rice, fermented soybeans, and salt, but is recognized primarily for its spiciness rather than a straightforward soybean basis. Fish sauce, commonly used in Southeast Asian cuisines, primarily derives from fermented fish, making it a completely different category of flavoring altogether. This context highlights why miso stands out as the correct answer.