Musashi wrote:
> Two years ago a Japanese TV program did a casual
> examination of how long certain foods would keep.
> The oldest item was a small tub of Miso which had been
> kept in a cool , but not refrigerated or frozen, state
> for 30 years. It was tested as safe and edible by food research specialists
> then actually tasted by people on the TV show. It had turned a dark brown
> and with it's crusty exterior it had a rather disgusting appearance.
> It was described as "very salty".
>
> In Japan foods have two labels "Shoumi Kigen"
> meaning "Time limit for enjoyable (taste) consumption"
> and "Shouhi Kigen" meaning "Time limit for consumption".
>
> In the case of Miso, it certainly remains edible for a
> ridiculously long time but even with air tight enclosure and
> refrigeration I would suspect that the "Taste" is good
> for a few months perhaps a year.
>
> Musashi
>

Thank you, I appreciate the information!

Doug