Most recipes I see that use miso require rather small amounts. As I don't want to waste a lot of miso, I would like to know how to store miso long term. Particularly, I want to know if I can freeze miso, as that seems like it would be the longest term solution. I don't know if this will damage it, though. If the fridge or pantry is the best option, how long will it last?
storing in the fridge works well for me. it lasts indefinitely that way. i've never had the taste go weird, or see it get moldy, or anything like that.