Vacuum Packing
Vacuum packing
Japanese: 真空パック（しんくうぱっく）
Technology removing air for better preservation. Effective against oxidation and saving space.
Vacuum packing removes air from bags and seals them. Eliminating oxygen suppresses mold and prevents fat oxidation.
Portioning finished miso into vacuum packs improves cold and frozen storage efficiency. Especially effective for fat-rich miso like nut miso. Home vacuum sealers are now affordably available. Removing air is also a way of slowing time for miso. Once opened, use promptly or reseal. Oxidation begins upon air exposure, so packing after portioning is wise. Beyond storage, vacuum packing presents miso beautifully as a gift.