How long will white miso keep after opened and refrigerated?
Sam is a trusted home cook.
Cover it with plastic wrap and press down to prevent air contact. Contact with air is the only thing that can make 'go bad' and usually that's just a surface layer that's dried out. So keep it sealed from air.
Miso is amazingly stable in the 'fridge. In fact some would say years. I've had brown miso in the 'fridge for more than a year and it's still good, it won't mold or go bad, it's like honey in that respect. Just press down some plastic wrap or wax paper on the top of it after using to limit air contact and drying it'll be good for ages.
White miso is less salted than red(dark brown) miso, so in the aspect of keeping it will change the taste and flavore faster than red miso. Japanese cares its freshness, so even if miso is preserved food and keeps well, we try to use up as fast as possible, say less than one month. Along with the color change, the taste change and this aging is not always nice. (but if your miso is homemade, the aging is necessary and it is another story)
Please enter a valid email address.
Well played. You deserve a cookie.
Stop by our NYC HQ to celebrate spring, now through Sunday
Our Spring Pop-Up is Open Now!
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
The Only Good Part of Being Hungover
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)