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Nobu-style Saikyo Miso - how long is it good for?

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I made some of the Nobu style miso marinade a while back for the traditional black cod recipe, and stored the extra (unused, never touched the fish) in a jam type jar in the fridge. It's been a little over a year, and I totally forgot about it until now. I assume I should probably throw it out, but is there any chance it's still good?

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