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May 14, 2009 12:28 PM

How long does Miso last?

I bought some miso a while ago.....ok about 6 months ago and havent used it. Its been in my refrigerator this whole time. Is it safe to use or should I toss it?

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  1. It's perfectly safe to eat. Miso lasts forever, in theory. I have miso I've had for 2-3 years.

    3 Replies
    1. re: soniabegonia

      Same here.. I figure there's enough sodium... as long as you don't double dip utensils or get other things in there (water, etc)

      1. re: marilees

        cool! Thanks! Id hate to toss it since it is impossible to find miso where i live. I had to buy it when i was in Austin, three hours from here. So sad!

        1. re: jenwee

 has a great array of miso products, and if you are a prime member a lot of them will ship free 2nd day. I have no local source for it, so that's where I buy it, HTH :-)

    2. Miso seems to last forever in the refrigerator. I hate to think how old mine is, but it must be more than three years old.

      1. Miso's shelf life has an inverse relationship with the interval between "how long will miso last?" threads.

        It won't's ALREADY spoiled. It could dry out, though. Keep it well sealed and it'll outlast the refrigerator in which you store it.

        6 Replies
        1. re: ricepad

          I love the idea that it will outlast the fridge.
          I too am totally meticulous about using clean utensils to take what I need out, close it up tight, and right back in the fridge it goes.

          I wonder if the same can be said for the Korean chili-soybean pastes?
          I have one that is non-refridgerated shelf-stable, it says for 3 months, but I have not opened it...just found it in the back of the closet after a year. Pulmuone Korean Red Hot Pepper Paste - first ingredients are chiles, wheat flour, soy beans. It has that indestructible look, and nothing growing...

          1. re: pitu

            Korean dwenjang isn't quite as fermented as miso, I think-- I've had it go moldy before, whereas I've never ever had any problems with miso. I think it depends on whether you buy a commercially packaged one or a fresher store-made disc of it, though. On the other hand, things with chili paste (ssamjang, gochujang) do last a really really long time!

            1. re: another_adam

              The stuff that comes in a round is usually cheonggukjang, not dwenjang. Cheonggukjang (the Korean analog to natto) is much less salty and fermented than dwenjang and does indeed go moldy a lot sooner. As far as I can tell, dwenjang has a lifespan as long as miso.

              1. re: Humbucker

                I've gotten both cheonggukjang and dwenjang both in rounds, though you're right, the cheonggukjang can be *quite* perishable (and only comes in discs, as far as I know?). I think when I've seen courser/drier dwenjang in rounds, it's been maybe something in between, if that's possible. (?) At any rate, it's true, if the dwenjang is in a jar/crock/tub, it's probably salted and fermented enough to last forever like miso!

                1. re: Humbucker

                  What I have is commercial evidence of mold, never opened....
                  thx for the info!

            2. re: ricepad

              I agree! I have been using miso for many years now (1989) and I have kept some for over 6 years and used it . . . especially ones that I don't use as often as the common white, red varieties like hatcho miso.

              1. A great tip I saw on Japanese t.v., store your miso in the freezer. I do and what is nice is it keeps longer than the fridge (doesn't dry out or get the crusty bits), but also, it never freezes solid so you can still put a spoon into it.

                I move my miso from their plastic bags into a tupperware with a lid and that seems to do a great job. I have four different misos in the fridge now (Saikyo, Hatcho, Sendai, and a mugi miso picked up on a trip to Nagasaki).

                1 Reply
                1. re: Yukari

                  freezing it! Thats a great tip! Thank you so much!!!