Best Method recommended method with best effort-to-efficacy tradeoff 6-12 months
Refrigerated (Opened)
- Refrigerate after opening unpasteurized miso should always stay cold to preserve its live cultures
- Press paper or plastic wrap directly onto the paste surface this slows oxidation and darkening
- Keep tightly sealed in its tub or an airtight container
- Always scoop with a clean, dry spoon avoid introducing moisture or other foods
Alternative another good method that's just different 1-2 years
Cool Pantry (Unopened, Pasteurized)
- Store unopened pasteurized miso in a cool, dark pantry pasteurized miso is sold at room temperature and is shelf-stable until opened
- Keep away from heat and light avoid the area near the stove where temperatures fluctuate
- Move to the refrigerator once opened
Fun Facts
- Miso is made by fermenting soybeans with koji, a mold (Aspergillus oryzae) that is Japan's national fungus.
- Because unpasteurized miso keeps fermenting slowly in the fridge, its color deepens and its flavor intensifies over time.