Journal FortKnox's Journal: Any Japanese Cooks? 6
I have a questions for any Japanese/Oriental cooks out there. I ran out to a specialty store to get some Miso paste, to make some Miso Breakfast soup (simple to make, and great tasting, BTW). Now, I have this opened Miso paste, and I want to know how long it will keep in the fridge. Anyone know?
Side note (aka shameless plug): Marotti.com has an article in celebration of presidents day (forgotten presidents, etc...), if you interested in commenting.
Side note (aka shameless plug): Marotti.com has an article in celebration of presidents day (forgotten presidents, etc...), if you interested in commenting.
Miso (Score:1)
Remember it is a dense fermented vegetable product. And remember that the Japanese have been eating it and storing it far longer than we've had refridgeration.
Re:Miso (Score:1)
Excellent. I've also read about how healthy it is. Its good for the digestive tract, and full of good stuff.
Thanks for the answer
Re:Miso (Score:1)
It tastes sort of like chicken noodle, only 1000 times better. Ooh, I'm hungry.
Re:Miso (Score:1)
I'd stick to the adage, "When in doubt, throw it out," on this one.
Never tried it... (Score:1)
Re:Never tried it... (Score:1)
I find it tasty (sometimes pleasantly salty), and simple to make.
The only hard part is finding Miso paste (in Cincinnati, theres a store called "Jungle Jims" that is a huge superstore of imported groceries. Its really expanded my oriental cooking)
BTW - I'm still a relatively new oriental cook, so my description might not be 100% accurate. If it isn't, I'm sure someone will correct me