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?
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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. |
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