Does miso need refrigeration?
Mayo is also sold non-refrigerated in the US. But once it's opened it
needs to be refrigerated. I think that mayo might be responsible for
more food poisoning than any other food - that's the impression I get,
anyway.
Musashi wrote:
"There was a TV show on Japanese TV maybe a couple years ago that
tested
various foods to see how long they would remain edible, or "safe" to
eat.
I think "Miso" ended up being the winner with a shelf life of some
many
years..."
Was that test for non-refrigerated products, Musashi?
They say that Indian ghee can last for many years unrefrigerated.
Also, where I live the desert temperatures get very very hot. Would
that effect the edible lifespan of these foods? But then it gets hot
in India too.
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