I have one place to buy Miso Paste, and they have one size - way too
big for the 2 of us to use easily.
Can I freeze it in small portions?
Or do any of you have recipes that use it? Hopefully in quantity?
Thanks for helping,
Nan in DE

Nan wrote on Mon, 9 Mar 2009 07:54:28 -0700 (PDT):

> I have one place to buy Miso Paste, and they have one size -
> way too big for the 2 of us to use easily.
> Can I freeze it in small portions?
> Or do any of you have recipes that use it? Hopefully in
> quantity? Thanks for helping,
> Nan in DE

I seems to keep for ever in a lidded container in the regular fridge. I
don't use it much except for miso soup and some salad dressings and
marinades.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Nan wrote:
> I have one place to buy Miso Paste, and they have one size - way too
> big for the 2 of us to use easily.
> Can I freeze it in small portions?
> Or do any of you have recipes that use it? Hopefully in quantity?
> Thanks for helping,
> Nan in DE

You don't need to freeze it. It will keep for a really long time in the
fridge. Just seal the bag with a clip and I have noticed a few
manufacturers now pack it in a tub with a snap lid.

The simplest and commonest use would be for miso soup. Even if you only
make it once a week you will go through a bag pretty quickly.

On Mar 9, 11:13*am, George > wrote:
> Nan wrote:
> > I have one place to buy Miso Paste, and they have one size - way too
> > big for the 2 of us to use easily.
> > Can I freeze it in small portions?
> > Or do any of you have recipes that use it? Hopefully in quantity?
> > Thanks for helping,
> > Nan in DE
>
> You don't need to freeze it. It will keep for a really long time in the
> fridge. Just seal the bag with a clip and I have noticed a few
> manufacturers now pack it in a tub with a snap lid.
>
> The simplest and commonest use would be for miso soup. Even if you only
> make it once a week you will go through a bag pretty quickly.

Thanks, will make more soup, which is why I bought it!! We just love
sushi, sashimi & Miso soup, but on fixed income can't eat it too often
due to prices. I'm learning to make sushi myself. It's so damn
delicious and fun to make, but is very labor intensive!! Might be more
fun if there were more than one making it!!
My SIL was going to pay for a class this week, but it got filled up
before he got me enrolled.

Omelet wrote on Mon, 09 Mar 2009 10:33:40 -0600:

>> Nan wrote on Mon, 9 Mar 2009 07:54:28 -0700 (PDT):
>>
> >> I have one place to buy Miso Paste, and they have one size
> >> - way too big for the 2 of us to use easily. Can I freeze
> >> it in small portions? Or do any of you have recipes that
> >> use it? Hopefully in quantity? Thanks for helping, Nan in
> >> DE
>>
>> I seems to keep for ever in a lidded container in the regular
>> fridge. I don't use it much except for miso soup and some
>> salad dressings and marinades.

> How long will it keep in the 'frige? I don't use much either
> and recently tossed a container that was less than 1/2 used.
> It'd been in the 'frige for about a year.

I've not had a box of miso that I had not finished in about 3 months. It
was certainly fine when I used the last of it in the sense that there
was no mold visible. However, I can't detect suble shades of flavor in
miso, which enthusiasts compare to cheese.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Nan wrote on Mon, 9 Mar 2009 07:54:28 -0700 (PDT):
>
> > I have one place to buy Miso Paste, and they have one size -
> > way too big for the 2 of us to use easily.
> > Can I freeze it in small portions?
> > Or do any of you have recipes that use it? Hopefully in
> > quantity? Thanks for helping,
> > Nan in DE
>
> I seems to keep for ever in a lidded container in the regular fridge. I
> don't use it much except for miso soup and some salad dressings and
> marinades.

How long will it keep in the 'frige? I don't use much either and
recently tossed a container that was less than 1/2 used. It'd been in
the 'frige for about a year.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Nan" > wrote in message
...
>I have one place to buy Miso Paste, and they have one size - way too
> big for the 2 of us to use easily.
> Can I freeze it in small portions?
> Or do any of you have recipes that use it? Hopefully in quantity?



I like to add a dollop to rice when I'm making it. The rice absorbs it along
with the water and it works well for me.

Hasta,
Curt Nelson

In article >,
"James Silverton" > wrote:

> Omelet wrote on Mon, 09 Mar 2009 10:33:40 -0600:
>
> >> Nan wrote on Mon, 9 Mar 2009 07:54:28 -0700 (PDT):
> >>
> > >> I have one place to buy Miso Paste, and they have one size
> > >> - way too big for the 2 of us to use easily. Can I freeze
> > >> it in small portions? Or do any of you have recipes that
> > >> use it? Hopefully in quantity? Thanks for helping, Nan in
> > >> DE
> >>
> >> I seems to keep for ever in a lidded container in the regular
> >> fridge. I don't use it much except for miso soup and some
> >> salad dressings and marinades.
>
> > How long will it keep in the 'frige? I don't use much either
> > and recently tossed a container that was less than 1/2 used.
> > It'd been in the 'frige for about a year.
>
> I've not had a box of miso that I had not finished in about 3 months. It
> was certainly fine when I used the last of it in the sense that there
> was no mold visible. However, I can't detect suble shades of flavor in
> miso, which enthusiasts compare to cheese.

I may have to give it another try next time I hit the asian market. It
does come in a snap lidded tub.

I just don't know that many uses for it, but I'm willing to learn. :-)
I've been eating a LOT more soup lately due to my weight loss efforts.
It's low calorie and satisfying.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Nan > wrote:

> I have one place to buy Miso Paste, and they have one size - way too
> big for the 2 of us to use easily.
> Can I freeze it in small portions?
> Or do any of you have recipes that use it? Hopefully in quantity?
> Thanks for helping,

It's already spoiled. It won't get any worse even after a couple
years in the fridge.

-sw

In article
>,
Nan > wrote:

> I have one place to buy Miso Paste, and they have one size - way too
> big for the 2 of us to use easily.
> Can I freeze it in small portions?

Why bother? It keeps indefinitely in the fridge.

Miche

--
Electricians do it in three phases

Nan wrote:
> On Mar 9, 11:13 am, George > wrote:
>> Nan wrote:
>>> I have one place to buy Miso Paste, and they have one size - way too
>>> big for the 2 of us to use easily.
>>> Can I freeze it in small portions?
>>> Or do any of you have recipes that use it? Hopefully in quantity?
>>> Thanks for helping,
>>> Nan in DE
>> You don't need to freeze it. It will keep for a really long time in the
>> fridge. Just seal the bag with a clip and I have noticed a few
>> manufacturers now pack it in a tub with a snap lid.
>>
>> The simplest and commonest use would be for miso soup. Even if you only
>> make it once a week you will go through a bag pretty quickly.
>
> Thanks, will make more soup, which is why I bought it!! We just love
> sushi, sashimi & Miso soup, but on fixed income can't eat it too often
> due to prices. I'm learning to make sushi myself. It's so damn
> delicious and fun to make, but is very labor intensive!! Might be more
> fun if there were more than one making it!!
> My SIL was going to pay for a class this week, but it got filled up
> before he got me enrolled.

Sushi doesn't need to be expensive. You can use practicality anything
for the filling. Cukes, carrots, sprouts, seasoned tofu, avocado, cooked
shrimp, mushrooms, scallion, egg, pickled daikon etc.

It isn't too bad to make once you do it a couple times. The biggest
failure is not to control the tendency to add too much rice and filling.

George said...

> It isn't too bad to make once you do it a couple times. The biggest
> failure is not to control the tendency to add too much rice and filling.


George,

I think the biggest failure is to control the tendency to not eat enough
sushi!

OK... so pho me! <G>

Best,

Andy

George wrote on Tue, 10 Mar 2009 08:39:51 -0400:

> Sushi doesn't need to be expensive. You can use practicality
> anything for the filling. Cukes, carrots, sprouts, seasoned
> tofu, avocado, cooked shrimp, mushrooms, scallion, egg,
> pickled daikon etc.

About the only thing I ever make in that line is sushi rice. It can
accompany quite a number of cold meats etc. Otherwise, IMHO, the great
thing about sushi is choosing it on the spur of the moment in a
restaurant. The price alone will keep me from overindulging :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James wrote:

>> Sushi doesn't need to be expensive. You can use practicality
>> anything for the filling. Cukes, carrots, sprouts, seasoned
>> tofu, avocado, cooked shrimp, mushrooms, scallion, egg,
>> pickled daikon etc.
>
> About the only thing I ever make in that line is sushi rice. It can
> accompany quite a number of cold meats etc. Otherwise, IMHO, the great
> thing about sushi is choosing it on the spur of the moment in a
> restaurant. The price alone will keep me from overindulging :-)

I've posted this befo For lunch, I sometimes pack a container with a
layer of sushi rice covered with steamed spinach, tuna, sesame oil, and
sesame seeds. Tasty, sushi-like, and fairly inexpensive!

Bob

Bob Terwilliger wrote:
> James wrote:
>
>>> Sushi doesn't need to be expensive. You can use practicality
>>> anything for the filling. Cukes, carrots, sprouts, seasoned
>>> tofu, avocado, cooked shrimp, mushrooms, scallion, egg,
>>> pickled daikon etc.
>> About the only thing I ever make in that line is sushi rice. It can
>> accompany quite a number of cold meats etc. Otherwise, IMHO, the great
>> thing about sushi is choosing it on the spur of the moment in a
>> restaurant. The price alone will keep me from overindulging :-)
>
> I've posted this befo For lunch, I sometimes pack a container with a
> layer of sushi rice covered with steamed spinach, tuna, sesame oil, and
> sesame seeds. Tasty, sushi-like, and fairly inexpensive!
>
> Bob
>
>
>
That actually is a sushi variation called "charishi zushi" (scattered sushi)

"Nan" wrote

>I have one place to buy Miso Paste, and they have one size - way too
> big for the 2 of us to use easily.
> Can I freeze it in small portions?

Sure but dont bother to separate it into portions. You'll find it doesnt
get solid in the freezer so you can still 'finger off' as much as you need
for a recipe. Neat how it does that. Last YEARS in the fridge.

George wrote:

>> I've posted this befo For lunch, I sometimes pack a container with a
>> layer of sushi rice covered with steamed spinach, tuna, sesame oil, and
>> sesame seeds. Tasty, sushi-like, and fairly inexpensive!
>>
> That actually is a sushi variation called "charishi zushi" (scattered
> sushi)

It's layered rather than scattered, more akin to oshizushi. I neglected to
specify that the tuna I use is Chicken-of-the-Sea from a pouch, and any
sushi restaurant which served that tuna on sushi rice would be laughed out
of the business.

Bob