Miso Keeps Practically Forever; What Else Does?

10 years ago

I made miso mussel soup. Red and white miso, water, the concentrated liquid from steaming the mussels, scallions, tofu, mussels.

Thinking about it, I realize that this miso had been in my refrigerator for a looooong time. Like over three years. It seemed perfectly fine.

Some reading suggests that miso does, in fact, keep in the refrigerator for years. Several years, some say. It has a lot of salt, a preservative, and is a fermented product too.

So my questions are:

1. Why do you think miso keeps so long?

2. What foodstuff do you use that keeps a loooong time in the refrigerator?

Featured Answer

sleevendog (5a NY 6aNYC NL CA)

10 years ago

Miso does last a long time. I have a couple MisoMaster in the fridge purchased last spring.

Condiments like hot sauces and worcestershire seem to last forever.

Fermented things have longer shelf lives. Like your miso. MisoMaster is naturally fermented and says to have a 9 month fridge life.

Like grainlady mentioned it is also how things are stored. Something requiring a spoon that might be contaminated, (or double-dipping), will form some funk. squirt bottles and dripper dispersion lids under the caps keep things out.

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Comments (7)

amylou321
10 years ago
The salt in miso preserves it.

Honey never goes bad. Ever.
grainlady_ks
10 years ago
I've compiled a list of foods from various classes I've attended on home food storage, web sites on the subject, like Millennium Ark, and general snippets of "odd knowledge" about foods that have an indefinite (or nearly so - 20-30 years) shelf-life. They do, however, require proper storage, which means avoiding HEAT, LIGHT, MOISTURE, OXYGEN, and INSECT INFESTATION, in most cases.

-Ghee

-Tomato powder

-Instant coffee

-Most dry pastas (30-years, except those with lots of eggs - like egg noodles)

-Dried corn, soy, wheat, white rice (20 to 30-years)

-Salt (iodized salt may turn slightly yellow, but is safe to consume)

-Most bouillons (powdered)

-Mayonnaise (unopened) - this one, I admit, was surprising

-Lentils, chia seeds

-Vanilla (real)

-White vinegar

-Cornstarch

-Honey, maple syrup, corn syrup, agave nectar, sugar, brown sugar

-Powdered coffee creamer (non-dairy)

-Gelatin powder (sealed envelopes or sealed canisters)

-Non-fat dry milk powder (hermetically sealed in #10 cans - 20-years)

-Dry potato flakes (hermetically sealed)

-Rolled oats (hermetically sealed, 20-years)

-Dried apple slices (hermetically sealed, 30-years)
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jakkom
10 years ago
tea leaves

mustard (probably because of the vinegar)
annie1992
10 years ago
Fish sauce keeps for a very long time, like years instead of months, a couple at least. Honey never spoils, they've found it in Egyptian tombs, thousands of years old and still consumable and safe to use. The government, however, says it has to have a 3 year expiration. (eyeroll) Whatever.

Annie
artemis_ma
10 years ago
last modified: 10 years ago
Dried seaweed lasts forever, if the packages are kept intact/dry. For some reason I stocked up at a health food store (mainly because I didn't get there often) one month before the Fukushima nuclear disaster. My stash of wakame is guaranteed not to glow.

Also all the things mentioned above.

Re honey -- I have some from 2007 a friend got from his own hives and gave me -- I am just sooo not a sweet tooth but it is nice to have around for a few recipes -- it hardens but can be liquified for use.

Grainlady: I am surprised by the mayo, too!

I have some canned cheese that supposedly has a 20 year shelf life -- tried a can and it is sort of reminiscent of Velveeta (a little better, however), but I guess if one is desperate...
ruthanna_gw
10 years ago
I buy industrial sized jars of tiny capers because I use them in many dishes. The salty brine keeps them in good condition in the fridge for a year or more.

Miso Keeps Practically Forever; What Else Does?

sleevendog (5a NY 6aNYC NL CA)

Comments (7)

amylou321

grainlady_ks

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