Whilst they are very different, miso paste is probably the closest thing to marmite that people in normal countries will encounter.

I believe miso paste is made by mixing cooked, mashed, soy beans with a culture of koji (_Aspergillus sojae_), and a certain amount of rice, used to grow the koji, and letting it ferment.

Marmite is made by mixing malted barley with yeast (_Saccharomyces cerevisiae_) and a lot of water, straining it, letting it ferment, skimming off the yeasty froth that forms on top (you can discard the liquid, although i think people have found other uses for it), washing the froth to extract the yeast, adding salt to induce autolysis, filtering out the solid bits of dead yeast, boiling it down, and adding some seasonings.

So although they are both made by fermenting something, the process is quite different. Miso is mostly soy bean, modified by the fungus, whereas marmite is mostly fungus, and is much more processed and concentrated.

Instructions:

https://msmarmitelover.com/2011/04/how-to-make-your-own-marm...