How to Store Miso Paste and How Long Does it Last?

Filled with umami flavor, miso paste is an essential ingredient in Japanese cuisine. From soups to marinades and dressings, this fermented soybean paste adds a unique and savory taste to your cooking.

Even though miso paste lasts a long time, it’s important to store it properly so that you can maximize its shelf life. In this blog, we'll discuss how to store miso paste and how long it lasts in the fridge.

This was inspired by my miso recipes on this site such as infamous garlic miso chicken, miso salmon, miso glazed eggplant, miso glazed black cod and so much more!

What is miso?

Miso is a traditional Japanese seasoning made from fermented soybeans, salt, and koji (a type of fungus). It’s been enjoyed in Japan for centuries, but recently, it has become popular outside the country as a flavorful and nutritious ingredient.

With a salty-savory flavor and a thick, paste-like texture, miso paste is a common ingredient in many popular Japanese dishes like miso soup, udon, and ramen. Aside from soups, it is used to add depth and complexity to marinades, salad dressings, and sauces.

How is miso made?

Basically, making miso paste involves fermenting steamed and mashed soybeans with koji, salt, and sometimes other ingredients like rice or barley. Koji is a type of fungus that helps to break down the starches in the beans. The mixture is left to ferment for weeks or even months, depending on the variety.

The fermentation process gives the paste its signature flavor and also helps preserve it. This means that if you buy high-quality miso, you can expect it to last for months to even a year when you follow the proper storage conditions.

The longer the fermentation period is, the stronger and more complex the flavor of the miso will be. After it’s fermented, miso is then either packaged in plastic containers as a paste-like substance that’s ready for use.

Different types of miso paste

Miso paste comes in a variety of colors, flavors, and textures. Depending on the length of fermentation, it can range from light and sweet to dark and salty.

• White miso paste (shiro miso): A milder-flavored variety that has been fermented for a shorter length of time (1-3 months). It has a pale color and is used in lighter dishes like sauces, dressings, and soups.
• Yellow miso paste (shinshu miso): Slightly darker than white miso but still mild in flavor because of a slightly longer fermentation time (4-8 months). It has a deep golden hue and works well as an all-purpose seasoning.
• Red miso paste (aka miso): The darkest and saltiest variety of miso that has been fermented for one year or more. Its deep red color imparts a complex umami taste to marinades, dressings, stews, and braised dishes.

Brown miso paste (genmai miso), on the other hand, is a red miso variety made with brown rice instead of white rice. It has a longer fermentation time (two years) and has a similar flavor to red miso but with a distinct nutty flavor.

Other types of miso you can find on Asian grocery stores include barley miso (mugi miso), white rice miso (kome miso), and soybean-only varieties (mame miso). Each type of miso has its own unique salty taste, texture, and color that can be used to enhance the flavor of a dish.

Miso broth concentrate vs miso paste

Miso paste is not to be confused with miso broth concentrate, which is a more liquid version of the paste. Both are similar in flavor and texture, but the concentrate has a slightly stronger taste that can be primarily used as a base for soups.

How to store miso paste after opening?

Miso is called a preservative food for a reason. The fermentation process and high salt content give miso paste a long shelf life, but once opened, it should be stored in a cool dark place at low temperatures to maintain its flavor and quality.

The best way to store miso paste is to keep it in its original container, place in an airtight container if needed, and transfer to the refrigerator. You can also use plastic wrap to cover the surface of the miso paste to prevent it from drying out.

To maintain the best quality and taste, store the paste away from strong-smelling foods, and make it a practice to use clean spoons when scooping out portions.

If you plan on using your miso paste over a longer period of time, the best place to store miso paste is in a freezer-safe container in the freezer. Since it has a low water content, freezing will help preserve the flavor and quality of the miso paste without ruining its texture. You can even use it for your Japanese cooking right out of the freezer.

How long does miso paste last?

Even the most high-quality miso paste has a limited shelf life. The fermentation process of miso makes it naturally acidic and resistant to spoilage, but it will not last forever.

Generally speaking, if stored properly in the refrigerator after opening, miso paste can last up to a year before it starts to lose its flavor and texture. Unopened miso paste typically has a shelf-life of 1-2 years while homemade fresh miso can last for up to a year.

Before using the paste, it is important to check the expiration date or best-by date and inspect for signs of spoilage. Give it a good sniff and look for any discoloration or mold. Some signs that your miso paste should be not consumed and discarded immediately include a sour smell, visible mold growth, or a change in its original color.

What goes with miso?

A lot of things go well with miso paste. It can be used in combination with other ingredients like mirin, sake, and soy sauce to make delicious sauces and marinades for fish and meats like salmon, cod, and chicken. Miso also pairs wonderfully with vegetables like mushrooms, eggplant, squash, and green beans.

Lately, it has been gaining popularity as an ingredient in vegan recipes like miso-glazed tofu and tempeh. It can also be used to make a creamy, savory dip or spread.

Some examples of where you can use leftover miso paste are:

• Miso marinade or dipping sauce: Mix miso paste with sake, mirin, and soy sauce to create a flavorful marinade for fish or meats or a dipping sauce for dishes like tempura or gyoza.
• Miso salad dressings: Add some depth of flavor to your salads by creating a homemade salad dressing using miso paste as the base ingredient with ginger, garlic, and sesame oil.
• Miso glaze: A miso glaze is a great way to add flavor to roasted veggies or tofu. Simply mix white miso paste, sake, and soy sauce together for a delicious glaze.
• Miso-based sauces for noodles: For a quick and easy sauce for your noodles, mix white miso paste with mirin or soy sauce.

Here are my favorite miso recipes

Garlic Miso Chicken Air Fryer

Delicious and quick Garlic Miso Chicken recipe. Ready in 25 minutes. No need to marinade, combine and cook. Now, that's a perfect recipe for your weekly recipe rotation.

Get recipe here

Miso Glazed Black Cod (Nobu Copycat)

This Miso Glazed Black Cod recipe has a winning combination of sweet and savory flavors that makes any day feel like a celebration. It has all the wonderful flavors of traditional Japanese cuisine but with a hint of sweetness from the miso glaze.

Get recipe here

Boneless Chicken Thighs with Gochujang Miso Sauce

Gochujang Miso Boneless Chicken Thighs! These crispy chicken thighs blend Korean and Japanese flavors perfectly, with a spicy kick and tons of umami.

Get recipe here

Chili Garlic Noodles (ready in 10 minutes)

These Chili Garlic Noodles are super tasty and flavorful. These are not your regular garlic noodles recipe, every bite is loaded with umami flavor. You are going to love this 10 minute meal.

Get recipe here

Butter Miso Noodles

Delicious Butter Miso Noodles with Chili Oil Fried Egg. Ready in 15 minutes. Hands down, best noodle recipe I have ever made.

Get recipe here

Miso Glazed Eggplant (Air Fry or Baked)

miso eggplant

Get recipe here

Miso Salmon Air Fryer

This delicious miso salmon recipe couldn't be easier to make. It is a perfect easy weeknight meal, ready to eat in just 20 minutes. Cooked to perfection in the air fryer. It is my new favorite way to cook my salmon. Game-changer! 

Get recipe here

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