Storage and Preparation
Miso typically comes as a paste in a sealed container requiring refrigeration after opening. Natural miso is a living food containing many beneficial microorganisms such as Tetragenococcus halophilus which can be killed by over-cooking. For this reason, it is recommended that the miso be added to soups or other foods being prepared just before they are removed from the heat. Using miso without any cooking may be even better. Outside of Japan, a popular practice is to only add miso to foods that have cooled in order to preserve kÅjikin cultures in miso. Nonetheless, miso and soy foods play a large role in the Japanese diet, and many cooked miso dishes are popularly consumed.
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