The Book of Miso 

Frequently Asked Questions

Here are some answers to commonly asked questions about miso. If you have other questions, please email us.

Q. How long does miso keep? I've had a jar in my refrigerator for about a year. Is it still OK to use?

A. Because of its salt content, miso will keep indefinitely under refrigeration, and it is OK to use miso that has been in the fridge for a year or more.

Q. I have heard it is best not to cook miso; if so, how do I make miso soup?

A. When cooking with South River Miso it is always good to remember that it is a living food. Unpasteurized miso is rich in live enzymes. Furthermore, each teaspoonful contains millions of active microorganisms which are beneficial to the dynamic digestion and assimilation of all foods, and which help to establish and maintain a healthy, vigorous digestive system. For these reasons, miso should not be subject to prolonged cooking or high heat. Add miso at the end of cooking and turn the heat source down very low or remove soup from the stove and serve several minutes later, allowing the flavors to blend.

Q. How much miso should I use? Can I use too much?

A. For greatest benefit, miso should be used in small amounts on a regular basis. A few teaspoons up to a few tablespoons per day would be average use. When seasoning soup, begin by adding a small amount of miso -- one to two teaspoons per cup of liquid -- adding more if needed. The miso should mingle with the flavor of the soup and enhance, not overpower it.