FAQ's
How long does miso keep? I've had a jar in my refrigerator for six months. Is it still OK to use? And, does South River Miso have a shelf life? I don’t see an expiration date.
South River Miso is technically not a perishable food, and we are not required to put an expiration date on our product. Whether opened or unopened, South River Miso will keep almost indefinitely – even for years. Indeed, we have kept some miso for as long as 20 years without spoilage, even without refrigeration. As with all foods, let your nose be the final judge.
Miso darkens with age, eventually turning black in color and less sweet to taste. Miso that has been aged for many years develops a bouquet of such depth that it touches the soul in a very nourishing way. Traditionally, such aged miso was prized for its medicinal qualities.
How much miso should I use?
Less is more. For greatest benefit, miso should be used in small amounts on a regular basis. A few teaspoons per day would be average use, which will vary from person to person depending on age, body type, size, and activity. When seasoning soup, begin by adding a small amount of miso -one to two teaspoons per cup of liquid- adding more as needed to achieve individually desired taste. The miso should mingle with the flavor of the soup and enhance, but not overpower it. When using the three year aged dark miso, less will be needed; more miso will be needed when using the light and lower salt varieties to achieve the desired seasoning. Dark and light varieties of miso can also be mixed together for a seasoning blend of both.
Which varieties have no gluten?
We make ten varieties of miso. Eight varieties are made with non-gluten ingredients: Hearty Brown Rice, Dandelion Leek, Sweet Tasting Brown Rice, Azuki Bean Miso, Chickpea Miso, Golden Millet, Sweet White, Garlic Red Pepper Miso.
Two varieties are made with barley, which contains gluten: Three Year Barley Miso and Chick Pea Barley Miso.
All ten varieties of miso are made in the same building, using the same equipment, but in separate batches. Miso containing barley is not made at the same time as the gluten-free varieties. The equipment is washed thoroughly between batches.
Are any of your varieties soy free?
Four varieties are made without soybeans: Chick Pea Barley Miso, Azuki Bean Miso, Chickpea Miso, and Garlic Red Pepper Miso.
Why does South River Miso have a chunky texture?
Chunky textured South River Miso is the natural result of intentionally following traditional methods of miso making which were universal until World WarII and the advent of modern food processing equipment.
William Shurtleff writes in The Book of Miso:
“Natural miso, universally regarded as having the finest flavor, is prepared in the traditional way and has three basic characteristics: it is fermented slowly and leisurely (usually for six months to three years) at the natural temperature of its environment; it is made from only natural ingredients… and it is never pasteurized. Most natural misos have a distinctive texture imparted by clearly visible chunks of whole soybeans and koji…. Chunky miso (tsubu miso) is any variety in which the shape of the soybeans (and usually of the koji grains) is still visible. It is the oldest form of miso and comprised virtually all that was made before 1945. During the mixing and mashing of ingredients before the fermentation of natural miso, almost all of the koji and at least half the soybeans were left in their natural form. [This was due to the fact that the miso was mixed and mashed under foot rather than puréed into a smooth texture by machine. ed.] The koji gradually dissolved as the miso aged, but the beans generally retained their individual form, even after three years of fermentation, thereby lending the finished miso a distinctive, flavor-enhancing flavor.”
The Book of Miso ( page 30 and 33)
FAQs
South River Miso is technically not a perishable food, and we are not required to put an expiration date on our product. Whether opened or unopened, South River Miso will keep almost indefinitely – even for years. Indeed, we have kept some miso for as long as 20 years without spoilage, even without refrigeration.
Which miso is healthiest? ›
If you want to avoid sodium, your choice should be White. If you don't need to avoid sodium intake, then Red is the most nutritious. The site says that White Miso makes you relaxed and gives you a good night sleep.
Is miso actually healthy? ›
Is miso soup actually good for you? Miso soup contains several beneficial vitamins, minerals, and components that may improve your gut and heart health and may lower your risk of cancer. If you are on a low-salt diet, read the label on packaged miso soup to choose one that's low in sodium.
How long does miso last in the refrigerator? ›
So, how long can I keep miso? Miso is a “preservative food,” that can be kept for a long period of time due to its salt content. If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.
How long does an open container of miso last in the fridge? ›
But Korean miso paste, called “doenjang”, if it's made in the traditional way, can be kept indefinitely. Miso is originally preserved food, so it will keep for 2 ~ 3 months in the refrigerator. Miso that doesn't contain anything other than miso such as broth may last for a year.
Does miso soup need to be refrigerated? ›
Miso should be stored in a covered container and to maintain its colour and flavour, refrigeration is best. As a general rule, the lighter the colour and flavour, the more careful you will need to be and refrigeration is best. Sweet miso should be consumed within three weeks of opening, white miso within 3 months.
Who should not eat miso? ›
Because miso is made with soybeans, those who are allergic to soy should avoid miso and other soy-containing products.
Can you eat miso every day? ›
Miso soup is low calorie, low fat, and high in nutrient content, so it is safe to eat daily. However, it does have a high salt content. So, those on blood thinning medication or who have heart problems (including high blood pressure and heart disease) may want to limit their consumption of miso soup.
Does miso raise blood pressure? ›
Based on these studies, it has recently been scientifically proven that daily consumption of miso soup does not affect blood pressure. Drinking miso soup not only does not affect the rise in blood pressure, but it actually has the effect of preventing high blood pressure.
Can you eat miso paste raw? ›
Can you eat miso paste raw? Grab a spoon and dig in – you CAN eat your miso paste raw! I often recommend this to people when they are trying a new variety or are considering which variety to use in a recipe. It's a great way to discover the unique taste of miso and how each variety differs in flavor.
When miso goes bad, its flavor also changes. It becomes more sour and astringent. If the taste has changed from when you purchased it, it is evidence that it has gone bad and you should stop eating it. To avoid food poisoning, do not eat miso that has a sour smell, sour taste, or mold growth.
What temperature kills miso? ›
To avoid cooking off the lactic acid when making miso soup, you can make sure to turn off the heat and cool the pot until 120°F-158°F (50C°-70°C) (the probiotics will die above 158°F/70°C). But most Japanese people don't take an exact temperature reading and turn off the heat when adding miso to the pot.
How long does packaged miso soup last? ›
Miso is a high-salt food and as a result, has a long shelf life. Instant miso soup will typically last for two years unopened. Once it is opened, it will last for about six months. The salt in the miso soup helps to preserve the flavor and extend the shelf life.
What is the shelf life of miso dressing? ›
Miso paste can be kept in the refrigerator for up to a year after opening, as long as it's stored in an airtight container. However, for best quality and flavor, it's recommended to consume it within 6 months to a year.
How long do miso balls last? ›
Store in the refrigerator or freezer as soon as you receive them. Miso is a fermented food, so it will not freeze in the freezer. If you want to keep it for a long time, we recommend keeping it in the freezer. In the refrigerator, we recommend to finish consuming within 3 months.
What are the ingredients in South River miso? ›
Ingredients: Deep well water, lightly polished organic rice, organic chickpeas, organic fresh garlic, sun-dried sea salt, roasted red pepper paste, organic nettle greens, organic sea vegetables, and koji culture. - No gluten or soy ingredients.
