","image":["https://m.media-amazon.com/images/I/71JnP1GZpyL.jpg","https://m.media-amazon.com/images/I/61bC9p3tD7L.jpg","https://m.media-amazon.com/images/I/71BqTtd0dnL.jpg","https://m.media-amazon.com/images/I/61KQSgv05ML.jpg","https://m.media-amazon.com/images/I/71OSI+1LUfL.jpg","https://m.media-amazon.com/images/I/51mpYhB85+L.jpg","https://m.media-amazon.com/images/I/71hq-OP8PZL.jpg","https://m.media-amazon.com/images/I/41PZ+Tn1u9L.jpg"],"offers":{"@type":"Offer","priceCurrency":"EUR","price":"3.64","itemCondition":"https://schema.org/NewCondition","availability":"https://schema.org/OutOfStock"},"review":[]},{"@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Is refrigeration required after opening?","acceptedAnswer":{"@type":"Answer","text":"No, the very dark, \"fully fermented\" misos are relatively shelf stable (unlike the light misos that don't keep well without refrigeration for more than a few weeks at normal room temperature.) But if like most Americans you don't expect to use it up entirely with a couple of months, the flavor will stay better if you do refrigerate it. (Americans have developed the bizarre notion that any and all miso \"lasts forever\" even in the refrigerator which just ain't so, though this dark, \"hacho-type\" miso will last a lot longer than most others. Most of the others will suffer a definite decline in flavor after periods varying from a month or two (for the very lightest, sweet miso) to a few months (for the typical \"red\" misos), though all but the very lightest, sweetest are very unlikely to \"spoil\" for quite a along time (maybe never) given their very high salt content.)"}},{"@type":"Question","name":"Would this be considered \"red miso\"? I need a small amount for a recipe so I don't want to buy a huge quantity.","acceptedAnswer":{"@type":"Answer","text":"Yes, the dark aged miso would work fine for a recipe calling for red miso. I’m not sure I’d substitute the light one, as it’s not as rich of a flavor, and slightly sweeter, but in a pinch it would be okay. These are great, because of the smaller quantity, and easy to measure from the pouch."}},{"@type":"Question","name":"Is this pasteurized?","acceptedAnswer":{"@type":"Answer","text":"I am not sure why we should worry about pasteurizing a product that is mostly soy and rice. It probably isn't or it would say so, but here is what pasteurization is: \n\nPasteurization (or pasteurisation) is the process by which heat is applied to food and beverages to kill pathogens and extend shelf life. Typically, the heat is below the boiling point of water (100 °C or 212 °F). While pasteurization kills or inactivates many microorganisms, it is not a form of sterilization, because bacterial spores are not destroyed. Pasteurization extends shelf life via heat inactivation of enzymes that spoil food.\n\nThat doesn't answer your question, but it may give you something to think about. We usually pasteurize things that contain eggs or dairy products."}},{"@type":"Question","name":"How does the light miso compare to yellow miso for a salad dressing?","acceptedAnswer":{"@type":"Answer","text":"This Miso is more like a soft, smooth paste; you squeeze it out of the packet. It's easily whisked into other ingredients for a salad dressing. The Shiro Miso I used to buy from the Asian grocery (before it closed) was much firmer, like very stiff peanut butter. This product is far easier to use and has a lovely flavor. Bonus: I live in southest Florida and I keep it in my cabinet unrefrigerated!"}}]}]}