Recipes using Miso Paste

Miso comes in various types, each with different shelf lives. Sweet miso, low in salt and high in koji, lasts less, while salty miso lasts longer. Properly sealed, miso won't spoil. The expiration date is a guideline.

Yamasan's miso is naturally fermented, meaning it relies on natural temperature changes for fermentation rather than artificial control. This traditional method yields a unique flavor influenced by natural conditions.No additives.Vegan.

Miso naturally darkens over time due to reactions between amino acids and sugars, more pronounced at higher temperatures. Sealing the package preserves nutrients but may affect flavor slightly.

Miso can help neutralize fish or meat odors in dishes due to its protein content. Its natural aroma also contributes to masking odors.