HOME > Chowhound > General Topics >

How long can you keep miso paste in the refrigerator?

danna Nov 6, 2002 07:45 AM

I had to buy a massive quantity of yellow miso to get the 2 Tbls I needed. It's been in the frige about a month now. Do I need to throw it out? It's so salty I wonder if it could ever go bad.


  1. Click to Upload a photo (10 MB limit)
  1. g
    GG Mora RE: danna Nov 6, 2002 09:08 AM

    It'll keep forever. Mine is currently going on two years old. It hasn't even dried out particularly.

    1. e
      Eviter RE: danna Nov 6, 2002 11:57 AM

      There are families that have passed jars of miso on from generation to generation. The older, the better.

      1. m
        mewood RE: danna Nov 6, 2002 07:10 PM

        what about thai fish sauce, while I'm here?

        1 Reply
        1. re: mewood
          GG Mora RE: mewood Nov 7, 2002 07:50 AM

          Lasts forever, too. I don't even bother to refrigerate it -- nor soy sauce. I think the high concentration of salt deters any bacterial attack.

        2. a
          Amy Mintzer RE: danna Nov 11, 2002 04:01 PM

          I concur about its staying power, however all knowledgeable informants say miso paste really should be refrigerated. Fish sauce will keep just fine in the pantry.

          1. 0
            0tterwyf RE: danna Sep 14, 2013 10:58 AM

            In Japan, for thousands of years miso has been made and maintained without refrigeration other than for its container's being buried in the earth (meaning, out of the sun). It is, in a sense, a living food. When I make miso soup, miso is the last ingredient, added to a small bowl of cooled broth and then stirred into the main pot of cooked whatever after the fire is off.

            1. Tripeler RE: danna Sep 14, 2013 06:39 PM

              Keep it sealed (to maintain moisture) in the refrigerator and it should last at least five years. For the yellow miso you have, but a bit in salad dressings in place of salt. It adds a great, rich flavor.

              1. hill food RE: danna Sep 14, 2013 06:58 PM

                from what I gather it keeps just fine, but over time loses some of its pro-biotic properties. I've had mine for about 3 years and it's a little crystallized on top, nothing a good stir before using can't fix.

                3 Replies
                1. re: hill food
                  Tripeler RE: hill food Sep 15, 2013 12:30 AM

                  I agree, hill food. Miso eventually loses that vibrant flavor and becomes, for want of a better expression, a bit "powdery" tasting and begins to die around for or five years old.

                  1. re: Tripeler
                    hill food RE: Tripeler Sep 15, 2013 06:08 PM

                    Ha Tripeler I was echoing you and actually meant to reply directly to your post! I still think it is better 'fresh' and I probably will get a new tub one of these days (months, whenever)...

                    anybody know how it freezes?

                    1. re: hill food
                      Tripeler RE: hill food Sep 15, 2013 08:44 PM

                      Freezing totally screws up the texture, but that shouldn't matter if it is dissolved in a soup or sauce.

                Show Hidden Posts