Miso: Excellent stuff! Stays good indefinitely when refrigerated,
should NEVER be boiled, as boiling destroys the wonderful enzymes and
nutrients contained in it. Agood way to use it is to slice bits into a
bowl or cup, add hot, but not boiling, water, and stir and mash till
dissolved. Then add it to your soup or beans or whatever, after your
recipe is done cooking. Or just have it as a cup of broth by
itself---much better than chicken soup could ever be when you're sick!