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?
Likewise, I've kept miso in the fridge for 6-12 months before and it has always been fine, likely because it is (when undiluted) rather salty. A few tips:
- A white residue can form on the surface. Just scrape it off - it is still OK.
- If it is in a loose packet, close it with a food clip then put it in a lidded food container. This keeps it fresh, and stops it affecting other foods/absorbing odours. Some liquid can separate from miso after a while; the clip keeps this in.
- If you want an easier option than the above, you can buy miso in a plastic tub with tight-fitting lid.
- Make sure you don't contaminate the miso with anything else. Generally this is easy, but I always measure the amount I need with a fresh spoon, into a small bowl.
- I have never tried freezing miso, but have read that this is fine, and may keep it even fresher.