

Any miso I’ve bought has come out of the refrigerated section of the store.
That might be uncommon. I’ve lived in a couple different countries and bought it from a few different shops and it’s always on the shelf. I suppose if miso paste is slow to move in one shop, they would be inclined to refrigerate it.
Those instructions might just be because many people want miso for the flavor and the potential probiotics aren’t really a factor in motivating their use.
Hmm, yeah, maybe. Although I don’t imagine flavor would be compromised in keeping it alive. I would hope the makers of the stuff would know the product they are selling and have a higher competency… which is what motivated my question. I wondered if the probiotics were simply thought to not give any notable benefit.
















So fear of liability steers them away from a living probiotic, but at the same time they are not going to instruct consumers to refrigerate after opening? I’m betting competency is the culprit.
Salad dressing is a good idea. I had not thought of that but I do like miso salad dressing as it’s sold in a bottle. So I’ll have to try making some for sure.