Tokyocooney's Japan forum

I've been trying my hand at cooking Japanese food for the past few months. I think I've attained rather edible cold Soba and Kasuzuke lately; so huzzah. After 3 or 4 tries at the Kasuzuke, I'm starting to wonder how long miso and Sake kasu actually last in my fridge. I'm guessing that they would last quite a while since they are both the product of fermentation.

So, I'm looking to know two things: about how long until miso and Sake kasu go bad, and what signs am I looking for when they do?

Also, if there is a good forum to post to (here or elsewhere) which specializes in Japanese cooking, feel free to pass that along.

Cheers!