<p>I have some really old miso paste that I keep in the refrigerator and it never seems to change. No mold, no nothing. Seems like honey, that it lasts forever. Am I wrong or is miso so salty or something that it just never dies?</p>
<p>It is a fermented product, which I think gives it some immunity. I had some as a rock hard lump in my bottom fridge drawer for years, till my Japanese sis in law told me it was ok to toss, though still usable. She helps me figure out organizational dilemmas when she visits. I tend to use more commonly, the Korean miso that comes in a plastic tub, so stays softer.</p>
<p>I’ve had some of it for ages & since it is fermented, it does never seem to go bad. The color may darken a tad, but it still tastes about the same to us and has never gotten any of us sick. I try to buy smaller quantities & the Korean variety does have a different flavor. Actually, there are quite a few differernt varieties out there–red, white and brown are the ones I’ve had the most.</p>