Miso is a traditional food that has supported the dietary life of the Japanese people for more than 1,300 years.
While it is a basic seasoning that represents Japan, it is also a fermented food created by the activity of microorganisms.

Correct preservation method of miso

Miso changes color over time and according to the temperature. This phenomenon occurs when the raw ingredients are broken down by the koji and is due to the reaction between sugar from the rice, and protein and amino acids from the soybeans. This also causes the flavor to change. This phenomenon is the result of the ingredients in the miso reacting with each other, and can occur even in an unopened pack of miso.

When you store miso in a hot place, the color gets darker, and when it gets too dark,
it’s a sign that flavor may have been lost.