619875 Thu May 14 12:28:21 -0700 2009 13 31 Home Cooking 0 4684005 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? Thu May 14 12:28:21 -0700 2009 195113 jenwee 1 4684019 It's perfectly safe to eat. Miso lasts forever, in theory. I have miso I've had for 2-3 years. Thu May 14 12:32:25 -0700 2009 4684005 10401 soniabegonia 2 4684112 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) Thu May 14 12:54:48 -0700 2009 4684019 126639 marilees 3 4684409 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! Thu May 14 14:17:29 -0700 2009 4684112 195113 jenwee 1 4684969 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. Thu May 14 17:06:20 -0700 2009 4684005 16407 Jane917 1 4687159 Miso's shelf life has an inverse relationship with the interval between "how long will miso last?" threads. It won't spoil...it's ALREADY spoiled. It could dry out, though. Keep it well sealed and it'll outlast the refrigerator in which you store it. Fri May 15 11:46:17 -0700 2009 4684005 13700 ricepad 2 4687755 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... Fri May 15 15:01:50 -0700 2009 4687159 11989 pitu 3 4689865 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! Sat May 16 14:04:18 -0700 2009 4687755 49653 another_adam 4 4691534 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. Sun May 17 10:47:34 -0700 2009 4689865 10832 Humbucker 5 4691549 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! Sun May 17 10:57:20 -0700 2009 4691534 49653 another_adam 5 4699105 What I have is commercial gochujang...no evidence of mold, never opened.... thx for the info! Tue May 19 19:38:39 -0700 2009 4691534 11989 pitu 1 4690324 to infinity and beyond. Sat May 16 18:00:54 -0700 2009 4684005 30273 hotoynoodle 1 4690686 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). Sat May 16 21:56:11 -0700 2009 4684005 11720 Yukari 2 4698832 freezing it! Thats a great tip! Thank you so much!!! Tue May 19 18:02:11 -0700 2009 4690686 195113 jenwee