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How long can you keep miso paste in the refrigerator?

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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.

Thanks

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

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

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

        1 Reply
        1. re: mewood

          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. 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. 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. 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. 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

                  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

                    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

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