I use it to make traditional Japanese dishes (such as miso aubergine, miso soups, miso marinade fish etc..) but not only: a spoonful of it added to a stew, and a sauce, or even a dessert (such as miso caramel), gives the dish an extra layer of umami. I also like to add it to butter or cream to give a richness, or to soups for depth of flavour. I guess you could call this fusion or just plain delicious!