A few months ago I bought some white miso paste (in a vacuum sealed
plastic bag). Since opening it, I've kept it in its original container
inside a ziplock type plastic bag in my household refrigerator.

How long will this product be good, and safe to use? I'm hoping the
answer is "forever", but alas, wishing won't make it so!

Thanks in advance.

Doug wrote on Sun, 18 Nov 2007 20:14:08 GMT:

D> How long will this product be good, and safe to use? I'm
D> hoping the answer is "forever", but alas, wishing won't make
D> it so!

The stuff in a closed, not sealed, container in my refrigerator
is over two months old and I intend to use it until I notice any
mold.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Doug wrote:
> A few months ago I bought some white miso paste (in a vacuum sealed
> plastic bag). Since opening it, I've kept it in its original container
> inside a ziplock type plastic bag in my household refrigerator.
>
> How long will this product be good, and safe to use? I'm hoping the
> answer is "forever", but alas, wishing won't make it so!

Its got a good deal of salt, so it will last a while. The color does change
over time, flavor changes some too.. I've had some for several months, but tossed
it when I found I just wasn't using it enough. I wish they sold small packages of
it.

--
Dan

James Silverton wrote:
> Doug wrote on Sun, 18 Nov 2007 20:14:08 GMT:
>
> D> How long will this product be good, and safe to use? I'm
> D> hoping the answer is "forever", but alas, wishing won't make
> D> it so!
>
> The stuff in a closed, not sealed, container in my refrigerator is over
> two months old and I intend to use it until I notice any mold.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

Thanks, James. I plan to do likewise, unless someone alerts me to some
unforseen danger, and considering that the product is fermented (as I
understand it), I don't expect to be hearing any bad news soon.

Doug Barber
Crisfield, Maryland

"Doug" > wrote in message
news:k210j.4497$701.2375@trndny08...
>A few months ago I bought some white miso paste (in a vacuum sealed plastic
>bag). Since opening it, I've kept it in its original container inside a
>ziplock type plastic bag in my household refrigerator.
>
> How long will this product be good, and safe to use? I'm hoping the answer
> is "forever", but alas, wishing won't make it so!
>
> Thanks in advance.

Believe it or not your answer is actually fairly close
as far as food goes.
Two years ago a Japanese TV program did a casual
examination of how long certain foods would keep.
The oldest item was a small tub of Miso which had been
kept in a cool , but not refrigerated or frozen, state
for 30 years. It was tested as safe and edible by food research specialists
then actually tasted by people on the TV show. It had turned a dark brown
and with it's crusty exterior it had a rather disgusting appearance.
It was described as "very salty".

In Japan foods have two labels "Shoumi Kigen"
meaning "Time limit for enjoyable (taste) consumption"
and "Shouhi Kigen" meaning "Time limit for consumption".

In the case of Miso, it certainly remains edible for a
ridiculously long time but even with air tight enclosure and
refrigeration I would suspect that the "Taste" is good
for a few months perhaps a year.

Musashi

"James Silverton" > wrote in message
news:3b10j.8244$xt5.5465@trnddc07...
> Doug wrote on Sun, 18 Nov 2007 20:14:08 GMT:
>
> D> How long will this product be good, and safe to use? I'm
> D> hoping the answer is "forever", but alas, wishing won't make
> D> it so!
>
> The stuff in a closed, not sealed, container in my refrigerator is over
> two months old and I intend to use it until I notice any mold.
>
> James Silverton
> Potomac, Maryland
>

Under refigerated conditions, because of the fermented state and high salt
content, you may be waiting quite a while to notice any mold.

Musashi

Musashi wrote:
> Two years ago a Japanese TV program did a casual
> examination of how long certain foods would keep.
> The oldest item was a small tub of Miso which had been
> kept in a cool , but not refrigerated or frozen, state
> for 30 years. It was tested as safe and edible by food research specialists
> then actually tasted by people on the TV show. It had turned a dark brown
> and with it's crusty exterior it had a rather disgusting appearance.
> It was described as "very salty".
>
> In Japan foods have two labels "Shoumi Kigen"
> meaning "Time limit for enjoyable (taste) consumption"
> and "Shouhi Kigen" meaning "Time limit for consumption".
>
> In the case of Miso, it certainly remains edible for a
> ridiculously long time but even with air tight enclosure and
> refrigeration I would suspect that the "Taste" is good
> for a few months perhaps a year.
>
> Musashi
>

Thank you, I appreciate the information!

Doug

On 2007-11-18 21:14:08 +0100, Doug > said:

> A few months ago I bought some white miso paste (in a vacuum sealed
> plastic bag). Since opening it, I've kept it in its original container
> inside a ziplock type plastic bag in my household refrigerator.
>
> How long will this product be good, and safe to use? I'm hoping the
> answer is "forever", but alas, wishing won't make it so!
>
> Thanks in advance.

I make my miso myself.

My actual miso is 4 years old aged.

Once it is in a cold, sun protected, closed bag, you can keep it more
than 8 years.

Laurent, thanks for your reply. I appreciate the information, and the
way it's all piling up on the side of "miso is eternal so long as it
tastes good" in all the replies.


Laurent LIEBEN wrote:
> On 2007-11-18 21:14:08 +0100, Doug >
> said:
>
>> A few months ago I bought some white miso paste (in a vacuum sealed
>> plastic bag). Since opening it, I've kept it in its original container
>> inside a ziplock type plastic bag in my household refrigerator.
>>
>> How long will this product be good, and safe to use? I'm hoping the
>> answer is "forever", but alas, wishing won't make it so!
>>
>> Thanks in advance.
>
> I make my miso myself.
>
> My actual miso is 4 years old aged.
>
> Once it is in a cold, sun protected, closed bag, you can keep it more
> than 8 years.
>
>